| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ethnic, Snacks | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rolled Oats |
| 1 | c | Cottage Cheese or Tofu |
| 4 | Eggs | |
| 1/3 | c | Milk, approx |
| 1/4 | t | Salt |
| 1/2 | t | Vanilla |
| 1/2 | t | Baking Soda |
| if cottage cheese | ||
| is very sour |
INSTRUCTIONS
Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is like medium-thick pancake batter. Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides. Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar. A delicious change! Makes about 25 3" pancakes. These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_. PROTEIN: 66.1 GRAMS; CALORIES: 808 From: SANDRA MAY Refer#: NONE Conf: (1010) F-COOKING From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 171
Total Fat: 19g
Cholesterol: 744mg
Sodium: 1494.8mg
Potassium: 279.2mg
Carbohydrates: 1.7g
Fiber: 0g
Sugar: 1g
Protein: 25.1g