Corn cake pancakes
- Number of Servings: 12
Ingredients
Cornbread Jiffy (1/6), 6 serving Milk, nonfat (skim milk), 1 cup Egg - Eggbeaters, .1875 cup *Flour, white, .5 cup Baking Powder, 6 tsp
Prepare a skillet with cooking spray and place over medium-high heat.
Whisk together the muffin mix, flour, baking powder, eggbeaters, and milk until smooth.
Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.
Serving Size: 1 pancake
Number of Servings: 12
Recipe submitted by SparkPeople user AK_N_NV.
Whisk together the muffin mix, flour, baking powder, eggbeaters, and milk until smooth.
Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.
Serving Size: 1 pancake
Number of Servings: 12
Recipe submitted by SparkPeople user AK_N_NV.
Nutritional Info Amount Per Serving
- Calories: 114.0
- Total Fat: 2.3 g
- Cholesterol: 0.4 mg
- Sodium: 429.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.1 g
- Protein: 2.6 g
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