Multigrain Buttermilk Pancakes Recipe
Servings: 4
Ingredients
- 1Â 1/2 c. Multigrain Pancake Mix, (see recipe)
- 1 x egg
- 1 Tbsp. canola oil
- 1Â 1/4 c. buttermilk, (to 1 1/2 c.)
Directions
- Place fold in a large bowl. Beat egg lightly with the oil in a small bowl.
- Add in egg mix and sufficient buttermilk to the mix to make a creamy batter.
- Cook pancakes on a lightly oiled nonstick griddle or possibly skillet, turning when bubbles appear on the surface.
- VARIATIONS: Use skim lowfat milk instead of buttermilk.
- For vegan pancakes, omit egg and lowfat milk and use 2 tbsp. of oil and 1 1/4 to 1 1/2 c. apple juice, soy lowfat milk, or possibly other liquid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 47 | 61% |
| Total Fat 5.27g | 7% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 96mg | 4% |
| Potassium 130mg | 4% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.75g | 3% |
| Protein 3.92g | 6% |
