Recipe Description


- 1 egg
- 1 ¼ cup low fat milk
- 1 Tablespoon canola oil
- 1 ½ cup pancake mix (see recipe below)


Combine everything but the dry pancake mix; mix well. Add dry pancake mix and stir until batter is blended, but slightly lumpy. Put batter into a squeeze bottle and pour into shapes onto non-stick hot griddle. Flip pancakes over once browned. Serve with fruit sauce or decorate with fruit.

Recipe for dry pancake mix:

4 cups whole wheat flour
1 ½ cup oatmeal
1 cup instant nonfat dry milk
1 ½ Tablespoons baking powder
1 teaspoon salt
1 teaspoon sugar

Mix thoroughly. Store in airtight container in cool dry place. Makes 6 cups pancake mix.
Each batter recipe makes about 20 pancakes depending on their sizes.
Each pancake = 50 calories; 1 gm fat; 0 gm sat fat; 0 gms trans fat; 45mg sodium; 8 gm carbohydrate; 2 gm sugar; 2 gm protein