Recipe - Buttermilk Pancake Mix

BIG BOWL
1 One fourth cup Whole wheat flour
Three fourths cup Rolled oats
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
small BOWL:
2 Egg whites; beaten
1 cup Buttermilk
3 tablespoon Honey
2 tablespoon Canola oil

INTRO: Tender and just slightly sweet. Serve with spicy or chunky soups and
stews. VARIATION: Add a few chopped walnuts or pecans. OVEN 350F Degrees.

BIG: Combine first dry ingredients in a mixing bowl and stir together.

SMALL: In another bowl, beat together the remaining ingredients. Slowly
pour the wet ingredients into the dry and stir vigorously and quickly until
well combined.

Divide the batter among 12 paperlined (or sprayed) muffin tins. Bake 15 to
20 minutes, or until the tops of the muffins are golden and a toothpick
inserted into the center of one tests clean. Cool on a rack, then store in
an airtight container as soon as the muffins are at room temperature.

PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol; 109mg
sod.

Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas, 1992; 1996.
Little, Brown and Co. McRecipe from Pat Hanenman (Kitpath), 1998 Mar.

Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 09,
1998