1. Mix together all the dry ingredients in a medium bowl. 2. In a second bowl, combine the wet ingredients, whipping them enough to beat the egg white and whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated. If you do not have oat flour or an alternative, add another 1/4 Cup of whole-wheat flour to the dry ingredients. Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar and vanilla. I usually add a little more milk, the batter according to directions is very thick. Posted to Bread-bakers Digest by Dan Aldrich
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 88 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 1516.7mg||52 %|
|Potassium 83.4mg||2 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 32g|
|Protein 4.9g||7 %|
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Calories per serving: 242
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