Whole Wheat, oatmeal, cornmeal pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 110.2
- Total Fat: 2.2 g
- Cholesterol: 18.3 mg
- Sodium: 206.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
View full nutritional breakdown of Whole Wheat, oatmeal, cornmeal pancakes calories by ingredient
Introduction
Great, healthy, pancake recipe Great, healthy, pancake recipeNumber of Servings: 12
Ingredients
-
1 1/4 C whole wheat flour
1/2 C cornmeal
1/2 C rolled oats, dry
2 T brown sugar
2 t baking powder
1/2 tsp baking soda
1/4 t salt
1 egg, slightly beaten
1 1/2 T vinegar
Directions
The recipe if modified from the Buttermilk Pancake recipe from the Better Homes and Gardens Cookbook. I always have to use the note to make sour milk because I rarely have buttermilk.
Add vinegar to measuring cup then add milk to the 1 1/2 cup line. Let stand about 5 minutes.
Mix together dry ingredients. Slightly beat egg and add milk and oil. (It works just as well if you add the unbeaten egg and oil to the milk. just mix well).
Add liquid to dry and mix well. Use about 1/2 cup to make pancake. Cook like you cook pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KELARIAS.
Add vinegar to measuring cup then add milk to the 1 1/2 cup line. Let stand about 5 minutes.
Mix together dry ingredients. Slightly beat egg and add milk and oil. (It works just as well if you add the unbeaten egg and oil to the milk. just mix well).
Add liquid to dry and mix well. Use about 1/2 cup to make pancake. Cook like you cook pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user KELARIAS.