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Ingredientes
- 2/3 c. Whole-wheat flour, preferably stone-grnd
- 1/3 c. All-purpose flour
- 1/4 c. Oat or possibly other flour, (corn meal, barley, buckwheat, millet)
- 2 Tbsp. Wheat germ
- 2 tsp Sugar, (optional)
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt, (optional)
- 1 c. Buttermilk, (or possibly Yogurt)
- 1Â 1/4 c. Or possibly more skim lowfat milk
- 1 x Egg white, (optional)
- 1 whl egg, (optional)
- 1 Tbsp. Vegetable oil
- 1/4 tsp Vanilla extract, (optional)
Direcciones
- 1. Mix together all the dry ingredients in a medium bowl.
- 2. In a second bowl, combine the wet ingredients, whipping them sufficient to beat the egg white and whole egg lightly. Add in these to the dry ingredients, stirring just to combine them. The batter can stand for 10 min out of the refrigerator or possibly for an hour or possibly more refrigerated.
- If you don't have oat flour or possibly an alternative, add in another 1/4 C. of whole-wheat flour to the dry ingredients.
- Note: I just use an 8 ounce. Dannon Vanilla Yogurt c. and leave out the sugar and vanilla. I usually add in a little more lowfat milk, the batter according to directions is very thick.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 765g | |
| Calories 839 | |
| Calories from Fat 258 | 31% |
| Total Fat 29.25g | 37% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.35g | |
| Cholesterol 388mg | 129% |
| Sodium 2982mg | 124% |
| Potassium 1308mg | 37% |
| Total Carbs 101.23g | 27% |
| Dietary Fiber 7.2g | 24% |
| Sugars 36.64g | 24% |
| Protein 43.72g | 70% |
