Directions:
- Place the first nine ingredients in a food processor; cover and process until oats are ground. Place 1-1/3 cups in each of four resealable plastic bags. In each of four separate resealable plastic bags, place 1/4 cup raisins and 1/4 cup almonds. Store for up to 6 months. Yield: 4 batches.
- To prepare pancakes: In a large bowl, combine the contents of one pancake mix bag and one fruit-nut bag. In a small bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Yield: 8 pancakes per batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.03 Kcal (1834 kJ) | ||
| Calories from fat | 76.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Cholesterol | 11.91mg | 4% | |
| Sodium | 263.66mg | 11% | |
| Potassium | 446.04mg | 9% | |
| Total Carbs | 80.32g | 27% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 10.28g | 21% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.7mg | 9% | |
| Calcium | 184.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 256.45 Kcal (1074 kJ) | ||
| Calories from fat | 44.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 13% | |
|---|---|---|---|
| Cholesterol | 6.98mg | 4% | |
| Sodium | 154.36mg | 11% | |
| Potassium | 261.14mg | 9% | |
| Total Carbs | 47.03g | 27% | |
| Sugars | 5.96g | 41% | |
| Dietary Fiber | 2.48g | 17% | |
| Protein | 6.02g | 21% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 9% | |
| Calcium | 107.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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