Whole Wheat Pancakes
Low Fat Recipe
These healthy Whole Wheat 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.
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
3 eggsor egg substitute equal to three eggs
1/4 cup olive oil
1/4 teaspoon almond extract
2 cups milk (soy or regular skim)
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 6 servings
Serving size: 3 pancakes
Calories: 351; Protein: 14g; Total Fat: 17g; Sodium: 482mg; Cholesterol: 128mg; Carbohydrates: 38g; Fiber: 6g
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