1. In a large bowl, combine the flours, almonds, sugar, baking powder and salt; set aside. 2.In a large glass measuring cup, stir the egg yolks and oil into the milk and blend with a fork. Add to the flour and stir until just moistened. 3. In a perfectly clan medium size bowl, beat the egg whites with an electric mixer set on high speed until they are stiff but not dry; gently fold them into the batter. 4.Lightly coat a 12-inch non-stick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes four at a time, using 1/4 cup batter for each. Cook for 21/2 to 3 minutes on one side or until bubbles form on top of the pancakes; turn, then cook about 1 minute longer until deep brown. Posted to MC-Recipe Digest V1 #831 by email@example.com (Sandra L Hire) on Oct 8, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (109g)|
|Recipe Makes: 12|
|Calories from Fat: 72 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 177.1mg||54 %|
|Sodium 125.9mg||4 %|
|Potassium 179.5mg||5 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.7g|
|Protein 8.7g||12 %|
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: 183
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!