Tasty, healthy, teen-tested pancakes
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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