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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.1 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Not So Proper Pancakes calories by ingredient
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Not So Proper Pancakes

Submitted by: MISTRESSOFPROSE

Introduction

This Is just a base recipe for healthier pancakes. I call them "not so proper" because the original recipe is a traditional old timey pancake recipe called "proper pancakes." I have omitted ingredients like salt, eggs, and butter. And I replaced the sugar with honey to give the pancakes a little added flavor. I usually put chocolate chips, raspberries, or blueberries in mine. But the nutritional information I have provided does not account for these things. Also, as an egg replacement, you will want to use the 1 Tbsp. Flax Seed, and 3 Tbsp. Water listed below. Also, serving size varies depending on how big you make your pancakes. I, generally, make mine about the size of my fist. This Is just a base recipe for healthier pancakes. I call them "not so proper" because the original recipe is a traditional old timey pancake recipe called "proper pancakes." I have omitted ingredients like salt, eggs, and butter. And I replaced the sugar with honey to give the pancakes a little added flavor. I usually put chocolate chips, raspberries, or blueberries in mine. But the nutritional information I have provided does not account for these things. Also, as an egg replacement, you will want to use the 1 Tbsp. Flax Seed, and 3 Tbsp. Water listed below. Also, serving size varies depending on how big you make your pancakes. I, generally, make mine about the size of my fist.
Number of Servings: 8

Ingredients

    1 1/2 C. Whole Wheat Flour
    3 1/2 tsp. Baking Powder
    1 Tbsp. Honey
    *1 1/4 C. Vanilla Soy, Rice, or Almond Milk
    **1 Tbsp. Flax Seed, & 3 Tbsp. Water

Directions

1. Mix the flour and baking powder together in a bowl or standing mixer.

2. While stirring, slowly add the soy milk, honey, and *egg.

3. Stir mixture until batter is smooth.

4. Spray griddle with non-stick cooking spray.

5. Spoon batter onto griddle and cook until golden brown.

*Mix 1 Tbsp. Flax Seed and 3 Tbsp. water together in small separate container to make egg substitute.

**Nutritional information provided accounts for use of soy milk. If using rice or almond milk, recalculate nutritional information.

The Nutritional information does not account for syrup or butter added to pancakes after cooking because all syrups and butter are different calorie counts.

If you add fruit or chocolate, please recalculate nutritional information.

Serving Size: About 1/3 Cup

Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MISTRESSOFPROSE.






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Member Ratings For This Recipe

  • I will try this recipe. I bought today whole wheat flour and your recipe sounds very easy. Also I like the fact that you don't use eggs or some prepackaged egg-substitute. (The only thing that I don't have is cooking spray, 'cause here in Europe it isn't usual. I'll try to use margarine instead) - 7/26/12

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