Hodgson Mill Whole Wheat Pancake Recipe
- Number of Servings: 6
Ingredients
1 cup Hodgson Mill Insta Bake Baking Mix1 Egg1/2 cup (a little more to make thinner) Silk Pure Almond Unsweetened Almond Milk (Regular milk if preferred)1 Tbsp Vegetable Oil (I use Canola)1 Packet Truvia Sweetner (or Tbsp Sugar)
Combine all ingredients in a mixing bowl until smooth. Pour 1/4 cup batter onto medium hot griddle or non-stick frying pan. Cook until dry around the edges and bubbles begin to break on surface. Turn. Cook until golden brown. Yield 5 or 6 pancakes. For thinner pancakes, and more milk.
Serving Size: Makes 5 or 6 Pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYME2!.
Serving Size: Makes 5 or 6 Pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user SKINNYME2!.
Nutritional Info Amount Per Serving
- Calories: 100.9
- Total Fat: 3.4 g
- Cholesterol: 30.8 mg
- Sodium: 160.6 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.6 g
- Protein: 3.1 g
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