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High-Octane Pancakes Recipe

High-Octane Pancakes Recipe

Fluffy and health-packed, these hotcakes are what Kelly Hanlon relies on to jumpstart frosty winter mornings in Strasburg, Colorado and keep her fueled up all day long. They’re scrumptious!
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

Ingredients

  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons toasted wheat germ
  • 2 teaspoons sugar
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/4 cup fat-free plain yogurt
  • 1 tablespoon canola oil

Directions

  • 1. In a small bowl, mix the first six ingredients. In another bowl, whisk milk, yogurt and oil until blended. Add to flour mixture; stir just until moistened.
  • 2. Lightly coat a nonstick griddle with cooking spray; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles form on top of pancake; cook until second side is golden brown.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place a stack of two pancakes on a microwave-safe plate and microwave on high until heated through, about 1 minute. Yield: 4 pancakes.

Nutritional Facts

2 pancakes equals 281 calories, 9 g fat (1 g saturated fat), 2 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.