Preheat 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|
|Calories from Fat: 56 (35%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 158
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