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Oatmeal Waffles

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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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