Breakfast Recipes

1/2 cup Egg Beaters=AE 99% egg substitute
2 cups 1/2% lowfat buttermilk
1 cup oatmeal — quick cooking
1 tablespoon molasses
1 tablespoon canola oil
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Combine egg substitute, buttermilk, oatmeal, molasses & oil. Stir in combined dry ingredients.
Waffles: Bake according to waffle maker’s directions.
Pancakes: Drop batter by 1/4 cups onto a hot, greased griddle. Turn when bubbles begin to form on top of pancake. Approx. 15 pancakes.

1 1/2 cups quick-cooking oats
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
2 cups buttermilk
2 eggs
2 tablespoons butter or margarine — melted
peanut butter and/or applesauce — optional
In a bowl, combine the first five ingredients. In another bowl, combine buttermilk, eggs and butter; stir into the dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Server with peanut butter and/or applesauce if desired.

3/4 c wheat flour
1/2 c unbleached flour
1/4 c cornmeal
1/4 c oatmeal
1/2 c brown sugar — packed
1 tsp baking soda
1/4 tsp salt
2 egg whites — whipped
1 c buttermilk* — at room temperature
1 c fat-free sour cream

Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and salt. In another mixing bowl, combine egg whites, buttermilk, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 3 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. Repeat with remaining batter.