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Suggest a better descriptionPreheat a lightly oiled griddle over medium heat. (Do not overheat or pancakes will burn before insides are cooked.) Combine dry ingredients. Add liquid ingredients and mix well. Pour 1/4 cup batter per pancake onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook until golden brown, about 2 minutes. Remove and keep pancakes warm until all batter is used. Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79 mg calcium * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 8 | ||
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Calories: 158 | ||
Calories from Fat: 56 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 94mg | 3 % | |
Potassium 125.1mg | 3 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 18.9g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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