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Multi-Grain Bed-and-Breakfast Pancakes

2 Ratings
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Serves: 9 (1 pancake each)

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All you need:

  • 1/2 c. Hy-Vee flour
  • 1/4 c. whole-wheat flour
  • 1/4 c. Hy-Vee quick oatmeal
  • 3 tbsp cornmeal
  • 2 tbsp wheat germ
  • 2 tsp Hy-Vee baking powder
  • 1/4 tsp Hy-Vee salt
  • 2 tsp Hy-Vee sugar
  • 1 c. Hy-Vee skim milk
  • 2 tbsp Hy-Vee canola oil
  • 1 large omega-3 egg, beaten
  • 1/2 c. fresh blueberries
  • 1/2 c. fresh raspberries

All you do:

  1. Combine flours, oatmeal, cornmeal, wheat germ, baking powder, salt and sugar. Stir in milk, oil and egg; mixing well.
  2. Pour 1/4 cup batter for each pancake onto 400-degree griddle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry. Top pancakes with blueberries and raspberries.

Daily Values:

2% vitamin A 6% calcium
4% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 120 Protein: 4g
Carbohydrate: 18g Saturated Fat: 0g
Cholesterol: 25mg Sodium: 210mg
Dietary Fiber: 2g Sugars: 4g
Fat: 4g Trans fats: 0g
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