Easy Pancakes (Low Cholesterol, Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 416.0
- Total Fat: 7.3 g
- Cholesterol: 15.5 mg
- Sodium: 482.3 mg
- Total Carbs: 83.9 g
- Dietary Fiber: 3.0 g
- Protein: 3.1 g
View full nutritional breakdown of Easy Pancakes (Low Cholesterol, Vegetarian) calories by ingredient
Introduction
This is a modification of a traditional recipe in that it uses cholesterol-free liquid egg product and vanilla soy beverage instead of a whole egg and dairy milk. This lowers the cholesterol. This is a modification of a traditional recipe in that it uses cholesterol-free liquid egg product and vanilla soy beverage instead of a whole egg and dairy milk. This lowers the cholesterol.Number of Servings: 4
Ingredients
-
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp Morton Lite Salt 50% Less Sodium Than Table Salt
2 tablespoons golden brown sugar
1 cup vanilla soy milk (or plain, if you prefer)
2 tablespoons unsalted butter, melted
1 serving Egg Beaters Original, 1/4 cup
1 cup pure maple syrup
Tips
If you use salted butter instead of unsalted, eliminate the salt in the ingredient list.
Directions
Preheat oven to 150 degrees, have a baking pan set ready to keep cooked pancakes warm in the oven. You may add all ingredients together at once in a medium bowl; whisk and let batter rest for 10 minutes. Do not over mix batter.
Heat large, non-stick skillet after carefully rubbing skillet with oiled paper towel. You may find that you need to add oil to the pan between batches again. Do this carefully! Pan will be HOT.
Using a 1/4 cup measure, pour batter into skillet. You should be able to fit 2-3 pancakes in pan at once. When pancake shows some bubbles all over the surface and some have burst, it is time to flip your pancakes with a spatula. Each side should take 1-2 minutes. Transfer finished pancakes to baking sheet in oven, loosely covered with foil., until all pancakes are cooked and ready to serve.
Divide maple syrup by 1/4th cup each serving.
Serving Size: Makes 3-4 pancakes per serving, 12-15 pancakes total
Heat large, non-stick skillet after carefully rubbing skillet with oiled paper towel. You may find that you need to add oil to the pan between batches again. Do this carefully! Pan will be HOT.
Using a 1/4 cup measure, pour batter into skillet. You should be able to fit 2-3 pancakes in pan at once. When pancake shows some bubbles all over the surface and some have burst, it is time to flip your pancakes with a spatula. Each side should take 1-2 minutes. Transfer finished pancakes to baking sheet in oven, loosely covered with foil., until all pancakes are cooked and ready to serve.
Divide maple syrup by 1/4th cup each serving.
Serving Size: Makes 3-4 pancakes per serving, 12-15 pancakes total