| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Apples, Breakfast, Lowfat, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Rolled oats |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Milk |
| 1 |
c |
Apple; grated |
| 1/4 |
ts |
Vanilla; optional |
INSTRUCTIONS
Mix together the rolled oats, flour, baking powder and cinnamon. Beat in
the eggs and the milk (or apple juice). Add the grated apple. Mix well.
Spoon one-fourth of the mixture at a time onto a hot, lightly oiled
skillet. Using a spatula, spread the batter out to a thickness of about 1/3
of an inch. Cook over medium-high heat until bubbles appear and the surface
begins to dry out. Turn over and cook until done.
Per serving: 225 Calories; 6g Fat (26% calories from fat); 10g Protein; 32g
Carbohydrate; 187mg Cholesterol; 160mg Sodium
NOTES : 1/4 cup apple juice can be used instead of the milk. Other
variations: add some raisins, use 1/3 cup cooked brown rice instead of
rolled oats, add nuts, or add strawberries or blueberries.
Recipe by: Cooking with the Right Side of the Brain Posted to MC-Recipe
Digest V1 #755 by Kristin Cain <princesskris@geocities.com> on Aug 21, 1997
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