These are the most wonderful pancakes for when you find that you have no eggs in the house. The recipe can EASILY be made Vegan by choosing vegan ingredient options.
1. Lightly mix all ingredients in a fairly large bowl; leave 5-10 minutes to rise. Its important only to mix the batter enough to moisten, as overmixing will make the pancakes tough.
2. Gently fold down; leave again for 5-10 minutes if you have the time, and gently fold down again.
3. Cook over medium to medium-high on an oiled skillet until golden, carefully breaking apart any large lumps with the spatula. Serve immediately.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 511 | ||
Calories from Fat: 57 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 631mg | 22 % | |
Potassium 348.8mg | 9 % | |
Total Carbohydrate 101g | 30 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 98.1g | ||
Protein 12.3g | 18 % | |
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: 511
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