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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 161.8
  • Total Fat: 5.3 g
  • Cholesterol: 37.5 mg
  • Sodium: 633.5 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.4 g

View full nutritional breakdown of Tasty, healthy, teen-tested pancakes calories by ingredient
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Tasty, healthy, teen-tested pancakes

Submitted by: LENOREMORR

Introduction

Using whole wheat flour, splenda and a margarine spread with no trans fats, this recipe yields delicious pancakes. Even visiting teen age boys eat them up. The darker batter raises a few questions, but doesn't stop anyone from eating them. You can cut the salt if you want to lower the sodium count. Using whole wheat flour, splenda and a margarine spread with no trans fats, this recipe yields delicious pancakes. Even visiting teen age boys eat them up. The darker batter raises a few questions, but doesn't stop anyone from eating them. You can cut the salt if you want to lower the sodium count.
Number of Servings: 6

Ingredients

    Whole Wheat Flour, 1.5 cup
    Splenda, 3 tsp
    Salt, 1 tsp
    Baking Powder, 2 tsp
    Milk, 1%, 1 cup +
    Egg, fresh, 1 large
    Country Crock, Shedd's Spread Country Crock Regular (Soft), 1 Tbsp, 3 serving

Directions

Mix dry ingredients together. Make sure there are no tiny beads of baking powder as these will leave a bitter taste. Mix well.
Nuke the Country crock for 30 seconds,
Break egg into cup, break yolk and stir.
Add milk, country crock and egg into bowl and blend well.
Pour mixture into dry ingredients and blend up. Add more milk to reach desired consistency. You can use water if necessary.
Ladle out a cup onto griddle and cook over med high heat. Turn over when bubbles form across pancake. Ready when pancake is firm to touch.
Makes six large pancakes.

Number of Servings: 6

Recipe submitted by SparkPeople user LENOREMORR.






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