MULTIGRAIN PANCAKES

Multigrain Pancakes image

Number Of Ingredients 15

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Dry Ingredients:
2/3 cup whole wheat flour, preferably stone-ground
1/3 cup unbleached flour, white
1/4 cup oats or other flour (e.g., cornmeal, barley, buckwheat, or millet flour)
2 tablespoons wheat germ
2 teaspoons sugar
1 teaspoon baking powder (double-acting)
1/2 teaspoon baking soda
Wet Ingredients:
1 cup buttermilk, low-fat
1/4 cup milk, skim, or more
1 egg white
1 egg
1 tablespoon vegetable oil
1/4 teaspoon vanilla extract (optional)

Steps:

These healthy goodies are from Jane Brody's Good Food Book. My kids said they were the best pancakes I ever made. Serve them with "lite" syrup or topped with sliced apples or pears sautéed in a little water in a nonstick pan with a generous sprinkling of cinnamon. (A note about "lite" syrups: they contain less sugar and can be counted as a FRUIT. For example, 2 tablespoons of Aunt Jemima Lite has 13 grams carbohydrate and would be 1 1/3 FRUIT.) If you do not have oat flour or an alternative, simply add another ¼ cup of whole wheat flour to the dry-ingredients mixture. 1. Mix together all the dry ingredients in a medium bowl.2. In a second bowl, combine all the wet ingredients, whipping them enough to beat the egg white and the whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated.3. Heat the griddle over medium heat. Grease it lightly (if not nonstick) and immediately pour in ¼ cup batter. Try to leave some space between the pancakes to keep them from sticking together. Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are golden brown. Serve them immediately.Food exchanges per 2-pancake serving: 1½ BREAD, 1 FAT

Nutrition Facts : Nutritional Facts Serves