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Recipe of the Day
Blueberry Muffins Tops
We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
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Recipes
Yield: Serves 4. Each serving: 3 pancakes.
Recipes
Whole Grain Pancakes
| Nutrition Information | |
| Calories: | 236 |
| Total Fat: | 3g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 254mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 5g |
| Sugars: | 1g |
| Protein: | 9g |
| Vitamin A: | 32.2iu (0%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 141mg (14%) |
| Iron: | 2.9mg (16%) |
1 cup whole-wheat flour
1/3 cup rolled oats
1/3 cup all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1-1/2 cups soy milk
Mix the dry ingredients together in a medium-sized mixing bowl. Add the soy milk and mix until the batter is smooth. The amount of milk is variable according to how thick or thin you like your pancakes.
Lightly spray a large nonstick skillet with cooking oil and heat over medium-high heat. Spoon the batter into the skillet so it forms 3-inch pancakes.
When the pancakes bubble, it is time to turn them over. Brown them well on the other side, then remove them from the pan. Continue in this fashion until you have used up all the batter.
We recommend serving these pancakes with light syrup and fresh fruit.
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