| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breakfast &, Brunch | 8 | Servings | |
INGREDIENTS
| Egg Beatersr 99% egg substitute; equal 2 eggs | ||
| 2 | c | Buttermilk |
| 1 | c | Quick-cooking oats |
| 1 | tb | Molasses |
| 1 | tb | Vegetable oil |
| 1 | c | Whole wheat flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| Confectioner's sugar; optional | ||
| Fresh strawberries; optional |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. In a large bowl, combine egg substitute and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, salt, baking soda and baking powder; stir into the egg mixture. Pour batter onto a preheated waffle maker coated with non stick cooking spray. Bake according to manufacture's directions. If desired, dust with confectioners' sugar and top with strawberries. TO MAKE PANCAKES: Drop batter by about 1/4 cupfuls onto a hot griddle coated with non stick cooking spray. Turn when bubbles begin to form on top of pancake. Yield: 8 waffles or 16 pancakes. Calories: 146, Total Fat: 3gm, Calories from Fat: 19%, Saturated Fat: trace, Cholesterol: 4mg, Sodium: 474mg, Carbohydrate: 23gm, Protein: 7gm. NOTES : This recipe can be used to make pancakes as well as waffles. Both are delicious because of their whole-grain flavor. For a special great, serve them topped with fruit or a flavored syrup! Recipe by: Mrs. Francis Stoops, Stoneboro, Pennsylvania Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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