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Ingredients
- 1 c. whole wheat flour
- 1/4 c. all-purpose flour
- 2 tbsp. toasted wheat germ
- 1 tbsp. brown sugar
- 1 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 beaten egg
- 1 1/4 c. buttermilk
- 1 tbsp. veg. oil
Directions
- In mixing bowl stir together dry ingredients. Combine egg, lowfat milk and oil. Add in to flour mix all at once. Stir till blended.
- Pour about 1/4 c. batter for each pancake onto a warm, lightly greased griddle or possibly skillet. Cook over medium heat till golden, turning when top has a bubbly surface and slightly dry edges. Serve with syrup and fresh fruit.
- Makes 8 (4 inch) pancakes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 551g | |
| Calories 930 | |
| Calories from Fat 216 | 23% |
| Total Fat 24.62g | 31% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.35g | |
| Cholesterol 198mg | 66% |
| Sodium 3131mg | 130% |
| Potassium 1188mg | 34% |
| Total Carbs 146.88g | 39% |
| Dietary Fiber 17.4g | 58% |
| Sugars 28.92g | 19% |
| Protein 38.69g | 62% |
