Parker's Old-Fashioned Pancakes (Jorge Cruise)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 541.7
- Total Fat: 39.2 g
- Cholesterol: 253.6 mg
- Sodium: 1,189.8 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 9.3 g
- Protein: 25.1 g
View full nutritional breakdown of Parker's Old-Fashioned Pancakes (Jorge Cruise) calories by ingredient
Introduction
From Jorge Cruise Book "Belly Fat Cure"; uses soy flour to cut carbohydrate grams and increase protein From Jorge Cruise Book "Belly Fat Cure"; uses soy flour to cut carbohydrate grams and increase proteinNumber of Servings: 4
Ingredients
-
2 1/3 cups Arrowhead Mills Organic Soy Flour
2 Tbsp plus 1/2 tsp baking powder
1 tsp xylitol
1/2 tsp salt
4 eggs
1 1/2 cups half-and-half
1/3 cup Almond Breeze Vanilla Unsweetened Almond Milk
2/3 cup water
5 Tbsp melted butter, divided use
Other (optional) sides: (not included in recipe nutritional data)
8 Tbsp Joseph's Sugar Free Maple Syrup
4 Tbsp butter
Directions
Makes 4 Servings (ea serving = 3 pancakes)
1. Sift together the flour, baking powder, xylitol, and salt into a large bowl; set aside. In a medium bowl, whisk together eggs, half-and-half, almond milk, and water until blended.
2. Make a well in the center of the dry ingredients. Pour wet ingredients into the well and stir until just combined. Blend in 4 Tbsp of the melted butter.
3. Heat a large skillet (or Griddle) over medium heat. Add the remaining Tbsp of butter to the cooking surface. Add about 1/3 cup of batter per pancake and cook until golden brown and bubbly. Flip over and cook about 45 seconds more. Repeat with remaining batter.
4. Top each stack of pancakes with a Tbsp of butter and serve with a side of syrup. (optional, not included in recipe's nutritional count).
Number of Servings: 4
Recipe submitted by SparkPeople user DEEJ4FITNESS.
1. Sift together the flour, baking powder, xylitol, and salt into a large bowl; set aside. In a medium bowl, whisk together eggs, half-and-half, almond milk, and water until blended.
2. Make a well in the center of the dry ingredients. Pour wet ingredients into the well and stir until just combined. Blend in 4 Tbsp of the melted butter.
3. Heat a large skillet (or Griddle) over medium heat. Add the remaining Tbsp of butter to the cooking surface. Add about 1/3 cup of batter per pancake and cook until golden brown and bubbly. Flip over and cook about 45 seconds more. Repeat with remaining batter.
4. Top each stack of pancakes with a Tbsp of butter and serve with a side of syrup. (optional, not included in recipe's nutritional count).
Number of Servings: 4
Recipe submitted by SparkPeople user DEEJ4FITNESS.