| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Bread | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Low-fat buttermilk |
| 1/2 | c | Quick-cooking oats |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Vegetable oil |
| 1 | Egg | |
| 1 1/4 | c | All-purpose flour |
| 2 | tb | Brown sugar |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
INSTRUCTIONS
Combine the first 3 ingredients in small bowl; let stand 10 minutes, stirring occasionally. Stir in oil and egg. Combine flour, brown sugar, baking soda, and salt in a large bowl; stir well. Add oat mixture to flour mixture. stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 8 pancakes (serving size: 2 pancakes). From Cooking Light, Oct 1995 CALORIES 287 (22% from fat); PROTEIN 10.1g; FAT 7g (sat 2.1g, mono 1.7g, poly 2.2g); CARB 45g; FIBER 2.1g; CHOL 55mg; IRON 2.5mg; SODIUM 509mg; CALC 116mg SANDAL@AOL.COM REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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