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Post by Dawn Elston (Clouse) on May 3, 2011 13:26:44 GMT -6
Serving Size: 1 (or 2 if made smaller)
Ingredients:
Yield: 12 medium cakes (more or less depending on size of pancakes)
2 cups whole wheat flour 2 cups low-fat milk (ie 1%, skim) 1 tsp baking soda 1/2 tsp baking powder 1 tbsp splenda (or other sugar substitute) 2 tsp vanilla 1 large egg 1 tbsp canola oil (for coating the pan)
Directions: 1 Mix Dry Ingredients together, then seperately mix wet ingredients, then blend all together. 2 Heat pan on medium till drop of water "dances" in pan. 3 Pour batter into pan to desired size of pancake, if using fruit add small handfuls to pancake. 4 When bubbles appear on surface and begin to "sink" flip and cook on other side until brown. 5 Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
Nutritional Information: Calories 107.5 Calories from Fat 22 Total Fat 2.4 g Saturated Fat 0.5 g Monounsaturated Fat 1.0 g Polyunsaturated Fat 0.6 g Trans Fat 0.0 g Cholesterol 17.5 mg Sodium 144.2 mg Potassium 140.4 mg Magnesium 32.5 mg Total Carbohydrate 17.6 g Dietary Fiber 2.1 g Sugars 3.3 g Protein 4.5 g
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