Apple Cinnamon Pancakes with Milled Flaxseed
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 85.1
- Total Fat: 2.6 g
- Cholesterol: 18.2 mg
- Sodium: 126.0 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
View full nutritional breakdown of Apple Cinnamon Pancakes with Milled Flaxseed calories by ingredient
Introduction
This is the recipe from the back of the Hodgson Mills mix box. My version uses Splenda instead of sugar. I also increase the amount of milk recommended to get more of a pancake batter consistency. This is the recipe from the back of the Hodgson Mills mix box. My version uses Splenda instead of sugar. I also increase the amount of milk recommended to get more of a pancake batter consistency.Number of Servings: 12
Ingredients
-
1 Box (7.7 oz) or 1-1/2 cups Hodgson Mill Apple Cinnamon Muffin Mix
1-1/2 cup nonfat milk
1 large egg
1 Tbsp vegetable oil
2 Tbsp Splenda
Directions
Preheat griddle to 360F.
Combine Muffin Mix, Splenda and oil until blended.
Add milk and egg and stir until a smooth batter forms.
Pour pancake mixture onto griddle.
Cook until small bubbles form on the edge of the pancakes.
Turn pancakes over and cook until golden brown.
Makes twelve 4-inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user PFLEEG.
Combine Muffin Mix, Splenda and oil until blended.
Add milk and egg and stir until a smooth batter forms.
Pour pancake mixture onto griddle.
Cook until small bubbles form on the edge of the pancakes.
Turn pancakes over and cook until golden brown.
Makes twelve 4-inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user PFLEEG.