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Categories:
flour oats toasted wheat germ sugar baking powder salt rice milk low-fat plain yogurt canola oil buckwheat groats
Viewed: 61 - Published at: 9 years agoIngredients
- 23 cup all-purpose flour
- 12 cup quick-cooking oats
- 6 tablespoons toasted wheat germ
- 4 tablespoons sugar
- 2 12 teaspoons baking powder
- 14 teaspoon nu salt
- 1 13 cups rice milk
- 12 cup low-fat plain yogurt
- 2 tablespoons canola oil
- 12 cup buckwheat groats
Method
- In a small bowl combine the first six ingriedients.
- in another bowl combine the milk, yogurt, and oil.
- stir into dry ingriendients until just moistened.
- pour batter by 1/3 cup spoonfuls into a hot nonstick griddle.
- turn when bubbles form on top of pancakes.
- cook until second side is golden brown.
