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Cran-Blueberry Whole-Grain Pancakes

Contributed by: NAPSA

Go With The (Whole) Grain (NAPSA) - Getting the recommended three servings of whole grains each day is easier than you may think. If you wake up to a bowl of oatmeal and eat a turkey sandwich on two slices of whole wheat bread for lunch, you've met your daily quota.

The easiest way to know if you're eating a whole grain product is to check the ingredient list. Look for key words like "whole grain oats" and "whole wheat" at the top of the list.

Cran-Blueberry Whole-Grain Pancakes offer a double dose of whole grain goodness-rolled oats, whole wheat flour and wheat germ.

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 cup Quaker oats (quick or old fashioned, uncooked)
  • 1/4 cup toasted wheat germ
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups fat-free milk
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1/2 cup dried cranberries
  • 1 1/2 cups blueberries
  • 1 jar (10 oz.) blueberry or blackberry fruit spread
  • 1 tablespoon lemon juice

Directions:

In large bowl, combine first six ingredients; mix well. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients; mix just until moistened. Stir in cranberries.

Heat griddle over medium-high heat. Spray with cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn when edges look cooked. In microwavable bowl, heat fruit spread and juice on HIGH (100%) 1 1/2 to 3 minutes until melted and smooth, stirring once.

Serve with pancakes.

Serving Size: Per 2 Pancake Serving: Cal. 245, Fat 4g (Sat. Fat 0.5g), Chol. 0mg, Sodium 230mg, Carbs 48g, Fiber 4g, Pro. 5g.


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