Fluffy protein pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 c. whole wheat flour *1/4 c. soy flour1/2 c. powdered milk1 tsp. baking powder1/2 tsp. salt1 c. milk1/2 tsp. vanilla extract2 eggs1/4 c. vegetable oil
In a medium mixing bowl, sift together all dry ingredients and mix.
Make a small well in the bottom of the mix.
In a small bowl, whisk together all wet ingredients thoroughly.
Add wet ingredients to dry ingredients and mix until blended.
On a hot griddle, drop a good spoonful of batter to make small pancakes. Turn heat down to medium.
Once small bubbles begin to form, flip each pancake and cook on other side until golden.
Add a light margarine or butter and serve with sauce/syrup of choice. (pictured is a blueberry sauce I made)
(For bariatric patients, I eat 2 small pancakes.)
Serving Size: about 14-15 small pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user POOTERBUG.
Make a small well in the bottom of the mix.
In a small bowl, whisk together all wet ingredients thoroughly.
Add wet ingredients to dry ingredients and mix until blended.
On a hot griddle, drop a good spoonful of batter to make small pancakes. Turn heat down to medium.
Once small bubbles begin to form, flip each pancake and cook on other side until golden.
Add a light margarine or butter and serve with sauce/syrup of choice. (pictured is a blueberry sauce I made)
(For bariatric patients, I eat 2 small pancakes.)
Serving Size: about 14-15 small pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user POOTERBUG.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 13.2 g
- Cholesterol: 222.6 mg
- Sodium: 296.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.9 g
- Protein: 10.9 g
Member Reviews