Makes 50 servings Calories 170 Prep Time 20 minutes Total Time 35 minutes Made with Splenda® Original Sweetener
Ingredients
For the pancake mix:
5 cups whole wheat pastry flour
3 cups corn flour
¾ cup rye flour
¾ cup brown rice flour
1 cup yellow cornmeal
1 cup powdered buttermilk
1 cup toasted wheat germ
1 cup oat bran
1 ½ cups Splenda® Granulated Sweetener
½ cup flaxseed meal
4 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
For one batch of pancakes:
1 large egg
¾ cup water
1–2 tablespoons melted butter
1 teaspoon vanilla extract
1 ½ Multigrain Pancake Mix
Recommended Sugar-Free Syrup:
Splenda® Multi-Use Syrup
Nutrition Info Per Serving
Serving Size: 2 pancakes
Calories
170
Total Fat
7g
Saturated Fat
3.5g
Cholesterol
50mg
Sodium
380mg
Total Carbs
23g
Dietary Fiber
3g
Sugars
2g
Added Sugars
0g
Protein
5g
Instructions
To make the pancake mix:
Place all ingredients into a large bowl and mix until evenly combined.
Divide into 10 portions of 1 ½ cups each. (See Note.)
To make pancakes:
In a bowl, stir together egg, water, melted butter, and vanilla extract. Add Multigrain Pancake Mix and stir until blended.
Pour approximately 2 tablespoons of batter onto a preheated nonstick griddle or frying pan. Cook until lightly brown; flip when bubbles appear around the edges. Cook until lightly browned on both sides.
Note
To give Multigrain Pancake Mix as a gift: Transfer 1 ½ cups of mix to a glass jar with a lid. Attach a tag with instructions (above) for making pancakes.
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