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Three-Grain Flapjacks
Source: dLife

Wheat, oat, and corn pancakes with blueberries or currants.

Rating:
Prep Time: 15 minutes
Cook Time: 3 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 101.1
Total Carbs 16.1 g
Dietary Fiber 0.8 g
Sugars 3.7 g
Total Fat 2.7 g
Saturated Fat 0.2 g
Unsaturated Fat 0.8 g
Potassium 0.0 mg
Protein 3.0 g
Sodium 87.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 cup  white all purpose flour
0 1/2 cup  yellow cornmeal
2 1/2 tsp  low sodium baking powder
0 1/2 tsp  salt
0 1/2 cup  Oats, rolled, old fashioned
3 tbsp  packed brown sugar
0 1/4 cup  Egg Substitute, Better 'N Eggs, frozen
1 3/4 cup  fat free milk
0 1/4 cup  lowfat plain yogurt
3 tbsp  canola oil
0 1/2 cup  Blueberries, dried
1 each  cooking spray
Directions
  1. Stir together flour, cornmeal, baking powder, and salt in a large bowl.
  2. Combine oats and brown sugar in a blender or food processor. Cover and blend or process until oats are coarsely ground.
  3. Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
  4. Combine egg product, milk, yogurt, and oil in a medium bowl, and beat with a fork until combined.
  5. Add the egg mixture all at once to the flour mixture, and stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in blueberries or currants.
  6. Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray, and then preheat over medium heat.
  7. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet, and cook over medium heat for 1 1/2 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

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