Ingredients & Directions
3 c Unbleached all-purpose flour
2 c Quick-cooking oats
1 1/2 c Whole-wheat flour
1/2 c Buckwheat flour
1/4 c Stone-ground yellow cornmeal
2 tb Sugar
1 1/2 tb Baking powder
1 ts Salt
Place in a self-sealing plastic bag. Shake to mix well. Stor in the
refrigerator or freezer. Makes 6 cups or 4 one-egg batches. See “Multigrain
Buttermilk Pancakes (No-Tofu)”
EACH 188 CALS, 1G FAT. Estimated by
Yields
16 servings