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Multigrain Buttermilk Pancakes (no-tofu)

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Vegan Breads 4 Servings

INGREDIENTS

1 1/2 c Multigrain Pancake Mix
no-tofu
1 Egg
1 T Canola oil
1 1/4 c Buttermilk, plus
1/4 c Extra buttermilk, to thin
Lowfat 1% milk, may be
substituted

INSTRUCTIONS

Place mix in a large bowl. Beat egg lightly with the oil in a small
bowl. Add egg mixture and enough buttermilk to the mix to make a
creamy batter. Cook pancakes on a lightly oil, nonstick griddle or
skillet, turning when buttles appear on the serve.  VEGAN PANCAKE -
omit egg and milk and use 2 tablespoons oil and 1+1/4  to 1+1/2 cups
apple juice or other liquid.  EACH SERVING: 265 cals, 6g fat: 22% cff
estimated by mastercook and  kitpath@earthlink.net 3/99
Veg-Recipes@onelist.com,  eat-lf@lists.best.com  Recipe by: Sharon
Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK  Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Mar  15, 1999,
converted by MM_Buster v2.0l.

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