Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2/3 c. whole wheat flour, preferably stone-ground
- 1/3 c. flour
- 1/4 c. oat or possibly other flour (cornmeal, barley, buckwheat)
- 2 T wheat germ
- 2 teaspoon sugar
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, if you like
- 1 c. buttermilk
- 1/4 c. or possibly more skim lowfat milk
- 1 egg white
- 1 whole egg
- 1 T vegetable oil
- 1/4 teaspoon vanilla extract, optional
Direcciones
- 1. Mix together all dry ingredients in a medium bowl.2. To a second bowl, put together all wet ingredients, whipping them sufficient to beat the egg white and whole egg lightly. Add in these to the dry ingredients, stirring just to put together them. The batter can stand for about 10 min out of the refrigerator or possibly for an hour or possibly more refrigerated.
- 3. Heat a griddle over medium heat. Grease it lightly if not nonstick and immediately pour sufficient batter to make pancakes of the size you desire (do not let them get too big or possibly they will be hard to flip). 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 till the bottoms are golden and the tops begin to bubble. Flip them over and cook them till the undersides are golden. Serve them immediately.
- Variations: You can add in a variety of fruits to these pancakes after step 2, like blueberries, raisins, apples, pears and bananas.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 70 | 17% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 99mg | 33% |
| Sodium 1410mg | 59% |
| Potassium 552mg | 16% |
| Total Carbs 70.91g | 19% |
| Dietary Fiber 7.8g | 26% |
| Sugars 12.08g | 8% |
| Protein 19.33g | 31% |
