1 1/2 c Uncooked oatmeal 1 c Whole wheat flour
2 c Low-fat buttermilk 2 ts Baking soda
3 ea Egg whites 2 tb Brown sugar or less or none
If you have time, premix part of batter and refrigerate overnight. These
are truly a breakfast treat, especially with fresh fruit or warm real
maple syrup.
Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2
hour or refrigerate up to 24 hours. Add remaining ingredients, and stir
batter just until the dry ingredients are moistened. Bake on a hot,
lightly oiled griddle. Makes 16 pancakes (4 inches each).
—–
4″ pancake
calories 76,protein 3.7 gm,carb. 13.6 gm,total fat 1.0 gm,CSI Units
0.3,dietary fiber 1.8 gm,sodium 145 mg,potassium 115 mg,calcium 45 mg,iron
0.7 mg
—–
The New American Diet by Connor & Connor
Yields
16 servings