= 30
What's this?

Four Grain Pancakes

Servings = 2 | Serving size =2 pancakes

This recipe can be multiplied by 2,2.5,3,3..

This recipe can be divisible by 2.

Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.

6 Tbsp whole wheat flour
6 Tbsp all purpose white flour
3 Tbsp medium grind yellow corn meal
1/8 tsp salt
1 tsp baking powder
1 Tbsp Splenda
6 Tbsp old fashioned oatmeal
1 cup non-fat buttermilk
1 large egg
2 large egg whites
2 tsp (per serving) Take Control Light Spread
1 Tbsp pure maple syrup (per serving)

Sift the whole wheat flour, all purpose flour, corn meal, salt and baking powder into a large mixing bowl.

Fold in the oatmeal.

Add the buttermilk and egg substitute and blend well until mixture is smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Cook until small bubbles on the surface of the pancake form and then burst. Turn and cook for about 1/2 the time that the pancakes cooked on the first side.

Remove and top with one teaspoon of Take Control margarine on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.

Nutrition Facts

Serving size: 2 pancakes (without fruit), 2 tsp. Take Control margerine, 1 Tbsp. pure maple syrup | Servings 2

Calories 437 | Calories from Fat 70

Amount Per Serving (% Daily Value)

Total Fat 8g (12%) | Saturated Fat 2g (12%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 107 mg (36 %) | Sodium 469 mg (20 %)

Total Carbohydrates 76g (25%) | Sugars 19g

Dietary Fiber 6g (24%) | Protein 17g

Vitamin A 18% | Vitamin C 2 % | Calcium 34% | Iron 20%

Vitamin K 4 mcg  | Potassium  482 mg | Magnesium  89 mg

 
Get the Coumadin Cookbook!