KitchenAid 5 SPEED ULTRA POWER BLENDER Instruction Manual page 29

2 eggs
1 cup orange lowfat
yogurt
1 ⁄ cup skim or lowfat
2
milk
2 tablespoons
vegetable oil
2 tablespoons honey
1 1 ⁄ cups all-purpose
2
flour
3 ⁄ cup oat bran
4
2 teaspoons baking
powder
1 teaspoon baking
soda
1 ⁄ teaspoon grated
2
orange peel
1 ⁄ teaspoon allspice
4
Maple syrup, if
desired
Orange lowfat
yogurt, if desired
Oatmeal Pancakes with Raisin Topping
Topping
1 cup maple syrup
1 ⁄ cup raisins (mix
2
golden and regular,
if desired)
Pancakes
2 eggs
2 cups skim or lowfat
milk
2 tablespoons
vegetable oil
1 1 ⁄ cups all-purpose
4
flour
1 ⁄ cup whole wheat
2
flour
2 tablespoons sugar
2 teaspoons baking
powder
1 ⁄ teaspoon cinnamon
2
1 ⁄ teaspoon salt
4
1 cup quick-cooking
rolled oats
Orange Yogurt Waffles
Heat waffle iron. Place eggs in blender jar. Cover
and blend at STIR about 5 seconds. Add yogurt,
milk, oil, and honey. Blend at MIX about
10 seconds. Add flour, oat bran, baking powder,
baking soda, orange peel, and allspice. Blend at
MIX about 60 seconds; scrape sides of blender jar
every 20 seconds.
Bake in hot waffle iron until waffles are golden
brown, about 3 to 5 minutes. Serve with maple
syrup and a dollop of orange yogurt, if desired.
Yield: About 4 servings (2, 4-inch waffles each).
Per serving: About 167 cal, 6 g pro, 28 g car,
5 g fat, 44 mg chol, 206 mg sod.
Place maple syrup and raisins in small saucepan.
Bring to a boil. Remove from heat. Set aside.
Place eggs in blender jar. Cover and blend at STIR
about 5 seconds. Add milk and oil. Blend at MIX
about 10 seconds.
Add all remaining ingredients except oats. Blend at
MIX about 60 seconds; scrape sides of blender jar
every 20 seconds. Add oats and blend at STIR
about 10 seconds.
Spray griddle with no-stick cooking spray and heat
to medium-high. Pour
pancake onto griddle. Cook until bubbles form on
surface and edges become dry, about 1 to 2
minutes. Turn; cook until golden brown on
underside, about 1 to 2 minutes. Serve with raisin
topping.
Yield: About 8 servings (2, 4-inch pancakes each).
Per serving: About 354 cal, 9 g pro, 69 g car,
6 g fat, 54 mg chol, 248 mg sod.
1 ⁄ cup batter for each
4
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