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Breakfast and Brunch Recipes: Oatmeal-Walnut Pancakes


1 C. whole wheat flour
1 C. uncooked regular oats
1/2 C. cornmeal
1/2 C. unbleached all-purpose flour
1 T. baking powder
1 tsp. salt
1 C. finely chopped walnuts or pecans
2 large eggs, lightly beaten
2 1/4 C. skim milk
1/4 C. honey
1/4 C. canola oil


Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine eggs, milk, honey, and oil in a small bowl; add to dry ingredients, stirring mixture just until moistened. Let mixture stand 10 minutes. Pour 1/4 C. batter for each pancake onto a hot, lightly greased griddle or skillet. Cook until tops are covered with bubbles and edges look cooked; turn and cook other side. Watch carefully. Pancakes burn easily. Use a low to medium temperature.

Serves: 10 (makes 20 x 4" pancakes).

Exchanges or food group servings: 2 STARCH, 2 1/2 FAT, 1/2 LEAN MEAT

Nutrients per serving: CALS 304; PROTEIN 9.3g; CARBS 35g; FIBER 3.7g; TOT FAT 15.2g; SAT FAT 1.5g; SODIUM 425mg

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