| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Breakfast, Vegetarian, Vegan |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Oat flour |
| 1 |
tb |
Gluten flour |
| 2 |
ts |
Baking powder |
| 1/4 |
c |
Wheat germ |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Unrefined corn oil |
| 1/2 |
c |
Brown rice syrup |
| 1 1/4 |
c |
Water |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Preheat a lightly oiled griddle over medium heat. (Do not overheat or
pancakes will burn before insides are cooked.)
Combine dry ingredients. Add liquid ingredients and mix well.
Pour 1/4 cup batter per pancake onto griddle. When surface of pancake is
bubbly and sides are firm, turn and cook until golden brown, about 2
minutes. Remove and keep pancakes warm until all batter is used.
Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79 mg
calcium
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for
you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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