(NAPSA)—Getting the recommended three servings of whole grains each dayis easier than you may think. If you wake up to a bow!of oatmeal and eat a turkey sandwich on twoslices of whole wheat bread for lunch, you’ve metyour daily quota. The easiest way to know if you’re eating a whole grain product is to check the ingredient list. Look for key wordslike “whole grain oats” and “whole wheat”at the top of the list. Cran-Blueberry Whole-Grain Pancakes offer a double dose of whole grain goodness—rolled oats, whole wheat flour and wheat germ. ia es! — ps wt — CRAN-BLUEBERRY WHOLE-GRAIN PANCAKES About 16 pancakes %4 cup whole wheatflour % cup Quakeroats (quick or old fashioned, uncooked) \% cup toasted wheat germ 2 tablespoons sugar 1 tablespoon baking powder \ teaspoonsalt 1% cupsfat-free milk 1 egg, beaten 2 tablespoons vegetable oil % cup dried cranberries 1% cups blueberries 1 jar (10 oz.) blueberry or blackberry fruit spread 1 tablespoon lemonjuice In large bowl, combine first six ingredients; mix well. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients; mix just until moistened. Stir in cranberries. Heat griddle over medium-high heat. Spray with cooking spray. For each pancake, pour scant “% cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn when edges look cooked. In microwavable bowl, heat fruit spread and juice on HIGH (100%) 1% to 3 minutes until melted and smooth, stirring once. Serve with pancakes. NUTRITION INFORMATION:(per % of recipe): Cal. 245, Fat 4g (Sat. Fat 0.5g), Chol. Omg, Sodium 230mg, Carbs 48g, Fiber 4g, Pro. 5g.
