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Categories:
rolled oats whole wheat pastry flour baking powder salt pumpkin pie spice cinnamon vanilla non-fat soymilk lemon juice honey egg whites nonstick cooking spray
Viewed: 49 - Published at: 2 years agoIngredients
- 23 cup rolled oats
- 18 cup whole wheat pastry flour (or all purpose flour)
- 14 teaspoon baking powder
- 14 teaspoon salt (optional)
- 14 teaspoon pumpkin pie spice
- 14 teaspoon cinnamon
- 14 teaspoon vanilla extract
- 12 cup non-fat soymilk (I use vanilla)
- 1 tablespoon fresh lemon juice
- 1 tablespoon agave nectar (or honey)
- 23 cup pasteurized liquid egg-whites or 23 cup egg substitute
- nonstick cooking spray
Method
- Mix oats, flour, baking soda, salt, cinnamon, lemon juice and buttermilk together.
- Mix in agave nectar, vanilla and eggs.
- Heat nonstick pan or griddle over medium heat, sprayed with nonstick spray.
- Spoon batter onto skillet, making 4-inch diameter round pancakes.
- Cook until edges begin to brown, and bubbles appear in the middle of the pancake.
- Flip and cook for about one minute longer on the second side.
