Ingredients & Directions
1 1/2 c Multigrain Pancake Mix; (see
-recipe)
1 Egg
1 tb Canola oil
1 1/4 c Buttermilk; (to 1 1/2 cups)
Place mix in a large bowl. Beat egg lightly with the oil in a small bowl.
Add egg mixture and enough buttermilk to the mix to make a creamy batter.
Cook pancakes on a lightly oiled nonstick griddle or skillet, turning when
bubbles appear on the surface.
VARIATIONS: Use skim milk instead of buttermilk.
For vegan pancakes, omit egg and milk and use 2 tbsp. of oil and 1 1/4 to 1
1/2 cups apple juice, soy milk, or other liquid.
Yields
4 servings
