Two-oat Cinnamon Pancakes

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy, Vegetables		Breakfast, Grains, Pancakes wa	12	Servings

INGREDIENTS

1	c	Quick-cooking oats
1/4	c	Oat bran
1		Egg
1	T	Pourable light brown sugar
1	T	Apple juice, unsweetened
1/2	c	1% low-fat milk
1 1/2	c	Lowfat buttermilk
1/4	c	Whole grain wheat flour
1/4	c	Unbleached flour
		all-purpose
1	t	Baking soda
1/4	t	Salt
1 1/4	t	Ground cinnamon, or less to
		taste
1/4	t	Ground coriander
1	T	Butter or margarine, melted
		Vegetable cooking spray

INSTRUCTIONS

In a small bowl, combine oats with oat bran and set aside.  In a large
bowl, beat egg with brown sugar and apple juice until  creamy. Add milk
and buttermilk, stir to blend and set aside.  Sift flours with baking
soda, salt and spices into the egg mixture.  Stir in melted butter,
then add oat mixture and stir to combine.  Heat a griddle and spray
lightly with cooking oil. Drop batter by  slightly generous 1/8-cup
measures and cook for about 2 minutes or  until golden on one side.
Flip pancakes over and cook for about 2  minutes on other side. Remove
to a warm plate. Continue until all the  batter is used.  Makes about
12 cakes. PER CAKE (about): 1.4 g fiber, 10.9 g carb; 80  cals; 3 g
fat. (26%cff)  Top with warm tart applesauce or other spreadable frit,
or a drizzle  of light syrup.  TIP: Gentle heat the apple juice just
enough to dissolve 1 packed  tablespoon of light brown sugar.
>Submitted by Hanneman to McRecipe  1998-Apr-07  Recipe by: Good
Eating: High Fiber (1993) Corinne Netzer, Ed.  Posted to MC-Recipe
Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr 07, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 170 Calories From Fat: 22 Total Fat: 2.6g Cholesterol: 19.7mg Sodium: 203.3mg Potassium: 133.6mg Carbohydrates: 30.4g Fiber: 1.7g Sugar: 2.3g Protein: 6.1g