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Servings: 6 |
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Nutritional
Analysis: |
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| 198 Calories | 3.3 Grams Fat | 310 mg Sodium | 4 Grams Fiber | 10.4 Grams Protein | ||
| HSC Cafeteria, WVUH |
Featured
on the menu July 8th |
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| Amount: | Ingredients: | |||||
| 3/4 c. | Whole Wheat Flour | |||||
| 3/4 c. | All Purpose Flour | |||||
| 1/3 c. | Ground Flax | |||||
| 1/4 c. | Oat Bran | |||||
| 2 tsp. | Baking Powder | |||||
| 1 T. | Sugar | |||||
| 1/4 tsp. | Salt | |||||
Mix dry ingredients together. Combine liquid ingredients. Stir into dry.
| 2/3 c. | Pasteurized Egg Substitute |
| 1 1/2 c. | Skim Milk |
Refrigerate
batter; removing from refrigerator
small amounts as needed. Place ½
cup batter onto preheated waffle iron sprayed with Pam.