Corn Muffin Pancakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.4
  • Total Fat: 6.9 g
  • Cholesterol: 8.9 mg
  • Sodium: 1,311.4 mg
  • Total Carbs: 57.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 8.6 g

View full nutritional breakdown of Corn Muffin Pancakes calories by ingredient
Submitted by:

Introduction

A refreshing alternative to basic pancakes. You can actually use other muffin mixes, but make sure you alter the nutritional content to reflect what you use instead of the corn muffin mix. A refreshing alternative to basic pancakes. You can actually use other muffin mixes, but make sure you alter the nutritional content to reflect what you use instead of the corn muffin mix.
Number of Servings: 4

Ingredients

    1 (8.5 ounce) package corn muffin mix (like Jiffy)
    1/2 cup flour
    2 tablespoons baking powder
    1/3 cup egg substitute
    1 cup nonfat milk
    2 Tbsp unsweetened applesauce

Directions

DIRECTIONS

1. Prepare a skillet with cooking spray and place over medium-high heat. Be sure to do this, or you will have trouble evenly cooking the pancakes.
2. Whisk together the muffin mix, flour, baking powder, egg substitute, applesauce, and milk until smooth. A few lumps should remain.
3. 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.

Serves 4


Number of Servings: 4

Recipe submitted by SparkPeople user ESHRALAIN.

Rate This Recipe