Three Roses B&B

Pontiac, Illinois

Specialty Recipe

Oatmeal Flaxseed Pancakes

Ingredients

1/3 cup whole wheat flour

3 Tablespoons quick oatmeal

1 Tablespoon flaxseed

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/8 teaspoon baking soda

Dash Salt

1 egg, separated

1/2 Cup buttermilk

1 Tablespoon brown or raw sugar

1 Tablespoon canola oil

1/2 teaspoon. vanilla extract

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the egg white until stiff peaks form. Fold into batter. Pour batter by 1/4 cup fulls onto hot griddle coated with cooking spray or canola oil; turn when bubbles form on top. Cook until the second side is browned.

Yield: 4 pancakes

2 pancakes equal: 273 calories, 13g fat (2g saturated fat), 108 mg. Cholesterol, 357 mg. sodium, 31g carbohydrate, 5g fiber, 10g protein.

Note: I submitted my Oatmeal Flaxseed Pancake Recipe to Taste of Home's Cooking for 2 magazines and it was selected and published in the Fall 2008 issue. They are tasty and high in fiber. I have made them for guests as well and I haven't had one person who didn't totally love them. They are so flavorful on their own that I recommend the simplest of toppings so that you can truly taste the pancakes. They tell you that flaxseeds are good for you but what they don't tell you is how tasty they are. I just love them! --- Sharon Hansen

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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