No : No ingredients
1 : c All-purpose flour
1/2 : c Apple fiber
1 : tb Baking Powder
1/4 : ts Salt
1/2 : c Rice bran
3/4 : c Evaporated skim milk
1 : c Salted cod; washed and
-drained : -drained
2 : c Flour
1/2 : c Milk*
Salt : Salt and pepper to taste
1 : Packege Franch leaf dough; (
-Not : -Not philo)
3 : c kind of nuts; ground
-roughly : -roughly & mix together.
-Peacun, : -Peacun, Pistachio, and
-Almonds : -Almonds
1/2 : c Sugar
1/2 : ts Lemon grid
2 : ts Cinnamon
1/2 : ts Ground nutmeg
0: Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well
1: Add the buttermilk and egg substitute, and stir to mix well
2: Fold in the bananas and wheat germ
3: Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface
4: If using an electric griddle, heat the griddle according to the manufacturer's directions
5: For each pancake, our 1/4 cup of batter onto the griddle, and spread into a 4-inch circle
6: Cook for 1 minute and 30 seconds, or until the top is bubble and the edges are dry
7: Turn and cook for an additional minute, or until the second side is golden brown
8: As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven
9: Serve hot, topped with honey or maple syrup
10: VARIATION: To make Banana Buckwheat Pancakes, substitute 3/4 cup of buckwheat flour for 3/4 cup of the whole wheat flour
11: Recipe by: Brand Name Fat-Fighter's Cookbook by Sandra Woodruff, Posted to MC-Recipe Digest V1 #757 by teech <teech@concentric
12: net> on Aug 23, 1997