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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 85.1
  • Total Fat: 2.6 g
  • Cholesterol: 18.2 mg
  • Sodium: 126.0 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Apple Cinnamon Pancakes with Milled Flaxseed calories by ingredient
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Apple Cinnamon Pancakes with Milled Flaxseed

Submitted by: PFLEEG

Introduction

This is the recipe from the back of the Hodgson Mills mix box. My version uses Splenda instead of sugar. I also increase the amount of milk recommended to get more of a pancake batter consistency. This is the recipe from the back of the Hodgson Mills mix box. My version uses Splenda instead of sugar. I also increase the amount of milk recommended to get more of a pancake batter consistency.
Number of Servings: 12

Ingredients

    1 Box (7.7 oz) or 1-1/2 cups Hodgson Mill Apple Cinnamon Muffin Mix
    1-1/2 cup nonfat milk
    1 large egg
    1 Tbsp vegetable oil
    2 Tbsp Splenda

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Directions

Preheat griddle to 360F.

Combine Muffin Mix, Splenda and oil until blended.

Add milk and egg and stir until a smooth batter forms.

Pour pancake mixture onto griddle.

Cook until small bubbles form on the edge of the pancakes.

Turn pancakes over and cook until golden brown.

Makes twelve 4-inch pancakes.

Number of Servings: 12

Recipe submitted by SparkPeople user PFLEEG.






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