Title: Protein Pancakes
Categories: Breakfast
Yield: 4 Servings
| 1 1/2 | c | Unbleached (wheat) Flour |
| 1/2 | c | Bran |
| 1/4 | c | Rolled Oats * |
| 1/4 | c | Soy Flour(in health stores) |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking Soda |
| 1 1/2 | c | Milk (or more) |
| 2 | x | Eggs |
| 3 | tb | Plain Yogurt |
| 2 | tb | Light Sesame Oil |
* ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder
to these pancakes boosts the protein content.
Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T
of the oil) together and add them to the dry mixture. Stir to mix well,
mashing out the lumps with a wooden spoon. Add more liquid if necessary;
the batter should pour off the spoon slowly but smoothly. You can use water
instead of milk after you've added the first 1 1/2 cups of milk. Brush a
hot skillet with oil or butter. The skillet should be well greased. Heat
the skillet and cook the pancakes on the 1st side over med-hi heat until
the surface bubbles; turn and cook briefly on the 2nd side. Transfer to
warm plate. Makes 12 pancakes.