multigrain/protein boosted pancake batter (would-be waffles)

8 Milton Multi-grain Crackers
i packet Instant Oatmeal, plain,
1/4 cup Kashi Go Lean Crunch
3/4 cup Kellogg's Special K Protein Plus Cereal
1 TBSP + 1 tsp baking powder

1 cup Cottage Cheese, Nonfat
1 6 oz Yoplait Light Fat Free Yogurt, any flavor (berry)
1/2 Cup 1 Percent Milk ( more if it's too thick)
1 TBSP Vanilla Extract
2 TBSP Splenda
*Egg,chicken, raw white 1 large egg, 2 serving (remove)

1. place all dry ingredients in food processor or blender bowl; process until ground to flour consistency. Measure 2 cups; reserve any extra dry ingredients for another use

2. Blend or process all remaining (wet) ingredients together.

3. Add dry ingredients to wet in 1/3s, processing to combine between additions. If batter seems to thick, add milk 2 TBSP at a time until batter is desired consistency (thick but pourable)

4. Heat griddle; spray with vegetable spray or use butter/margarine to lightly grease surface of pan.

5. Spoon or ladle batter on to hot pan; turn when cooking side turns golden and bubbles appear on up-side of pancakes. Cook again on flipped side until golden brown and done.
5. Serve with fresh fruit and desired syrup (sugar-free) or sprinkle with cinnamon-Splenda mixture to taste.

Serving Size: 4 3-inch pancakes = one serving

Number of Servings: 6

Recipe submitted by SparkPeople user RWEBER6352.