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Wholesome Pancakes for breakfast

These are our favorite pancakes, which are made much more dense than the original recipe. Kathleen

                   *  Exported from  MasterCook  *

                       Wholesome Pancakes - revised

Recipe By     : Everyday Cooking with Dr. Dean Ornish, page 287, revised
Serving Size  : 6    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          quick-cooking rolled oats -- (not instant)
   2 1/2  cups          nonfat milk
   1      cup           unbleached all-purpose flour
   1      cup           whole wheat flour
   2      tablespoons   sugar
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     1/2  teaspoon      cinnamon
     3/4  cup           Egg Beaters® 99% egg substitute
   1      teaspoon      vanilla extract


Whole wheat flour gives these pancakes a wholesome, nutty taste, but it doesn't weigh them down; they are as light as can be. Serve them on weekend mornings with a shower of fresh fruit or a light brushing of maple brown syrup.

Preheat an electric griddle or a nonstick frying pan or griddle over moderate heat. In a medium bowl, combine oats and milk. Stir to blend and set aside. In a large bowl, combine unbleached flour, whole wheat flour, sugar, baking powder, salt and cinnamon. Stir to blend well. Add egg substitute and vanilla to oat mixture; stir to combine. Add wet ingredients to flour mixture and stir until all ingredients are moistened. Do not overmix.

Make pancakes, using 1/4 cup batter for each pancake. Turn when bubbles begin to pop on the surface and underside is browned; continue cooking until second side is brown. Serve hot.

Serving Size: 3 pancakes. Calories:290 Fat: 2 g Cholesterol: 1.8 mg Carbohydrate: 54.5 g Protein: 14 g Sodium: 457.0
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Nutr. Assoc. : 20223 4938 14 0 0 0 0 0 0 0