Try this Corn Griddlecakes recipe, or contribute your own.
Suggest a better descriptionIn large sifter, place flour, cornmeal, sugar, salt, baking powder and salt. Sift together into medium bowl. In seperate bowl whisk together milk or rice milk, egg or whites, oil and extract. Add to dry ingredients, mixing lightly with fork. Do not overmix. Fold in corn kernels. Drop by 1/4 cupfuls onto preheated, lightly oiled nonstick skillet or griddle. Cook over medium heat until bubbles appear, about 2 minutes. Turn once; cook other side until golden, about 2 minutes. Makes 10-12 medium pancakes. | NOTES : 3 grams of fat per pancake. Recipe by: July 1996 Vegetarian Times
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 10 servings | ||
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Calories: 426 | ||
Calories from Fat: 287 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 634.5mg | 195 % | |
Sodium 283.5mg | 10 % | |
Potassium 244.4mg | 6 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 14.9g | ||
Protein 20.3g | 29 % | |
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: 426
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