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IS
!
Mad Batter Whole
Wheat Oatmeal
Pancakes
Yield: 7-8 pancakes
•
1 cup whole wheat flour
Ingredients :
•
Directions :
*Can use cow’s milk including
buttermilk, or almond beverage, soy
beverage, or rice beverage.
**Can use plain Greek yogurt, plain
regular yogurt, or your choice of any
flavored yogurt.
T RY T H
•
1 cup milk*
½ cup quick oats
•
2 tbsp brown sugar
•
¼ tsp salt
•
¼ cup Greek yogurt
•
2 tsp baking powder
•
1 tsp vanilla extract
•
1 tsp ground cinnamon
•
½ cup add-ins like fruit (optional)
•
1 large egg (or 2 egg whites)
Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set
aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown
sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just
combined. Do not over-mix the batter or your pancakes will be tough and dense. Add any
mix-ins you prefer
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or
butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look
dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on
the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with
nonstick spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 170°F degree oven until all pancakes are cooked.
Serve immediately.
DID
YOU
KNOW?
Pancakes freeze well, up to 2
months. Just pop them in the
oven or toaster in the morning
before serving.
BRIGHT IDEAS
Make pancake mix from scratch! Making homemade
pancakes mix allows for creativity and provides peace of
mind in knowing that the students’ pancakes are packed
with good quality ingredients and added nutritional
value. Making homemade pancake mix is also more cost
effective than using store-bought mixes.
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