Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Whole wheat pastry flour
1/2 c Oat flour
1 tb Gluten flour
2 ts Baking powder
1/4 c Wheat germ
1/4 ts Salt
3 tb Unrefined corn oil
1/2 c Brown rice syrup
1 1/4 c Water
2 ts Vanilla
Preheat a lightly oiled griddle over medium heat. (Do
not overheat or pancakes will burn before insides are
cooked.)
Combine dry ingredients. Add liquid ingredients and
mix well.
Pour 1/4 cup batter per pancake onto griddle. When
surface of pancake is bubbly and sides are firm, turn
and cook until golden brown, about 2 minutes. Remove
and keep pancakes warm until all batter is used.
Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb,
0 mg chol, 79 mg calcium
* Source: Chef Ron Pickarski, Vegetarian Gourmet
(Autumn 1993) * Typed for you by Karen Mintzias
