Utensils
Griddle
Yield
18 pancakes. Servingsize = 1 pancake.
Ingredients
1 ½ cup all-purpose flour
½ cup brown sugar
1 ¼ cup dry oats (quick-cooking or old-fashioned), uncooked
4 teaspoons baking powder
2 cups fat-free milk
½ cup fat-free egg substitute
1 teaspoon natural butter
Directions
In a large mixing bowl, combine the dry ingredients: flour, brown sugar, oats, baking powder.
Add milk and egg substitute. Blend just until moistened. Batter will appear thin. Let stand five minutes before cooking (10 minutes if using old-fashioned oats.)
Heat Saladmaster griddle over medium heat. Melt 1 teaspoon natural butter in griddle.
Using a measuring cup, pour batter in ¼ cup portions onto hot griddle.
Turn pancakes when small bubbles form. Continue cooking until golden brown.
Nutrition information per serving
95 calories, 19g carbohydrate, 3g protein, 0.6g fat, 0.1g saturated fat, 0mg cholesterol, 108mg sodium, 1g dietary fiber
Source
Food and Nutrition Services, St. John Medical Center, Tulsa, OK.
Tip
Prepare your own pancake mixes by combining the dry ingredients and storing individual batches in plastic bags.
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