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Healthy Whole Wheat PancakesThese healthy pancakes with a hint of almond are thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little of your favorite jam spread on them.Ingredients: 2 cups whole wheat pastry flour 1/4 cup wheat germ 3 tablespoons soy flour 2 tablespoons white sugar 4 teaspoons baking powder 1/2 teaspoon salt Three eggs or egg substitute equal to three eggs 1/4 cup olive oil 1/4 teaspoon almond extract 2 cups soy (or "regular" skim) milk Directions: Preheat griddle to 350-degrees. In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary. Pour batter by the 1/4-cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm. Recipe makes four to six servings. Nutritional information per serving: Calories: 351 Protein: 14g Total Fat: 17g Sodium: 482mg Cholesterol: 128mg Carbohydrates: 38g Fiber: 6g Courtesy of FitnessandFreebies.com Back to Previous Page
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