Recipe Name 5-Grain Blueberry Pancakes Submitted by Guest Recipe Description Great tasting, multi-grain recipe. You can mix the dry ingredients, keep in a jar and use just what you need. Or, you can make the whole batch and freeze the pancakes for later use. Quantity 1 Quantity Unit Pancake Prep Time (minutes) 10 Cook Time (minutes) 4 Ready In (minutes) 14

Ingredients Amount Measure Ingredient 2 1/3 cups flour unbleached 1 cup wheat flour, white wholewheat 1/2 cup cornmeal 1/2 cup dry instant oats 3/4 cup Oat bran, raw 3 tablespoons white sugar 6 teaspoons baking powder 2 teaspoons Bakin Soda 1 teaspoon salt 1/4 teaspoon nutmeg, ground 2 teaspoons Ground Cinnamon 1 cup milk powder, dry, nonfat 1 1/4 cups egg beaters 2 tablespoons canola oil 1 tablespoon vanilla extract 1 cup blueberries, dried Steps Sequence Step 1 Mix together all dry ingredients except blueberries. At this point, you can store the mixture in a jar with a tight-fitting lid and use as needed. 2 To make a small batch of pancakes (about 10), mix together 3/4 cup water, 1/4 cup egg beaters, 1/2 tablespoon of canola oil, 1 tsp. vanilla extract. Mix well, then add 1 cup dry pancake mix just until combined. 3 To make large batch of pancakes (about 40), mix together 3 3/4 cup water, 1 1/4 cup egg beaters, 2 tablespoon of canola oil, 1 tablespoon vanilla extract. Mix well, then add to dry pancake mix just until combined. 4 Heat skillet or griddle to about 350*. Pour 1/4 cup mixture per pancake and cook 1 1/2 to 2 minutes per side until the pancakes are golden.