27
2eggs
1cup orange lowfat
yogurt
12cup skim or lowfat
milk
2tablespoons
vegetable oil
2tablespoons honey
112cups all-purpose
flour
34cup oat bran
2teaspoons baking
powder
1teaspoon baking
soda
12teaspoon grated
orange peel
14teaspoon allspice
Maple syrup, if
desired
Orange lowfat
yogurt, if desired
Heat waffle iron. Place eggs in blender jar. Cover
and blend at STIR about 5 seconds. Add yogurt,
milk, oil, and honey. Blend at MIX about
10 seconds. Add flour, oat bran, baking powder,
baking soda, orange peel, and allspice. Blend at
MIX about 60 seconds; scrape sides of blender jar
every 20 seconds.
Bake in hot waffle iron until waffles are golden
brown, about 3 to 5 minutes. Serve with maple
syrup and a dollop of orange yogurt, if desired.
Yield: About 4 servings (2, 4-inch waffles each).
Per serving: About 167 cal, 6 g pro, 28 g car,
5 g fat, 44 mg chol, 206 mg sod.
Orange Yogurt Waffles
Topping
1 cup maple syrup
12cup raisins (mix
golden and regular,
if desired)
Pancakes
2 eggs
2 cups skim or lowfat
milk
2 tablespoons
vegetable oil
114cups all-purpose
flour
12cup whole wheat
flour
2 tablespoons sugar
2 teaspoons baking
powder
12teaspoon cinnamon
14teaspoon salt
1 cup quick-cooking
rolled oats
Place maple syrup and raisins in small saucepan.
Bring to a boil. Remove from heat. Set aside.
Place eggs in blender jar. Cover and blend at STIR
about 5 seconds. Add milk and oil. Blend at MIX
about 10 seconds.
Add all remaining ingredients except oats. Blend at
MIX about 60 seconds; scrape sides of blender jar
every 20 seconds. Add oats and blend at STIR
about 10 seconds.
Spray griddle with no-stick cooking spray and heat
to medium-high. Pour 14cup batter for each
pancake onto griddle. Cook until bubbles form on
surface and edges become dry, about 1 to 2
minutes. Turn; cook until golden brown on
underside, about 1 to 2 minutes. Serve with raisin
topping.
Yield: About 8 servings (2, 4-inch pancakes each).
Per serving: About 354 cal, 9 g pro, 69 g car,
6 g fat, 54 mg chol, 248 mg sod.
Oatmeal Pancakes with Raisin Topping