Cooking with Xylitol: Multigrain Pancakes

This xylitol recipe is courtesy of the revised and expanded xylitol cookbook "Sweeten Your Life the Xylitol Way," by Karen Edwards, PhD. The recipe book is available through Xlear.com.

Multigrain Pancakes with Xylitol

Mix: ½ cup regular oats ¼ cup Xylitol 2 cups 10 grain flour 2 tsp baking powder ½ cup whole wheat flour 1 ½ tsp salt ½ cup cornmeal 1 tsp baking soda ¼ cup wheat bran 1 ½ cups buttermilk pancake mix ¼ cup toasted wheat germ Combine: 3 TBSP vegetable oil 2 egg whites: slightly beaten

Combine buttermilk, oil and egg whites; stir well, then add dry ingredients, mix until smooth. Batter will be slightly thick. Spoon about ¼ cup batter into a hot nonstick griddle or skillet coated with cooking spray. Turn when covered with bubbles and edges look cooked. Makes about 10 – 4 inch pancakes.

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