My kids love this recipe and it is great for people who are allergic to eggs.
When ever I make these my kids insist on cinnamon syrup.
Combine dry ingredients, then add remaining ingredients and beat together with wisk.
Pour the batter onto a hot , lightly oiled griddle or skillet. Cook until pancakes have a bubble surface and slightly dry edges (2-3 minutes).
Cook for an additional 2-3 minutes until golden brown.
For waffles add 3 tablespoons of oil to the batter.
To acheive consistant sized pancakes I use 1/4 cup measuring cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pancake (71g)|
|Recipe Makes: 10|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 146.8mg||5 %|
|Potassium 40.2mg||1 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 28.4g|
|Protein 2.6g||4 %|
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: 130
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