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Prep 10min
Total25min
Servings5
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Ingredients
1/2
cup quick-cooking or old-fashioned oats
1/4
cup Gold Medal™ all-purpose flour
1/4
cup Gold Medal™ whole wheat flour
1
tablespoon sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
3/4
cup buttermilk
1/4
cup fat-free (skim) milk
1/4
cup fat-free cholesterol-free egg product, thawed or 2 egg whites
2
tablespoons canola or soybean oil
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Steps
1
Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
2
Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
3
For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.
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The American Heart Association recommends keeping cholesterol levels to 300 milligrams or less per day, especially for people who already have elevated cholesterol or high triglycerides. This recipe makes a great choice, because there is virtually no cholesterol.
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