High-Octane Pancakes
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 pancakes.
Fluffy and health-packed, these hotcakes are what we rely on to jump-start frosty winter mornings in Colorado. They keep us satisfied all morning long and are scrumptious! —Kelly Hanlon, Strasburg, Colorado
Ingredients
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1/3 cup plus 1 tablespoon all-purpose flour
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1/4 cup quick-cooking oats
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3 tablespoons toasted wheat germ
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2 teaspoons sugar
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1-1/4 teaspoons baking powder
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1/8 teaspoon salt
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2/3 cup fat-free milk
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1/4 cup fat-free plain yogurt
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1 tablespoon canola oil
Directions
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1.
In a small bowl, mix the first 6 ingredients. In another bowl, whisk milk, yogurt and oil until blended. Add to flour mixture; stir just until moistened.
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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.
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3.
Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place a stack of 2 pancakes on a microwave-safe plate, and microwave on high until heated through, about 1 minute.
Nutrition Facts
2 pancakes: 281 calories, 9g fat (1g saturated fat), 2mg cholesterol, 450mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.
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