Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick). Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1 pancake). INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth. Store in a tightly sealed container in refrigerator. Yield: 4 cups. NOTES : These are served at Maggies Bed and Breakfast in Collinsville, Illinois. Recipe by: Cooking Light, Sept. 1995, page 30 Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 42 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 1.8mg||1 %|
|Sodium 537.2mg||19 %|
|Potassium 241.1mg||6 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 45.5g|
|Protein 7.2g||10 %|
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Calories per serving: 262
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