Try this Marks Eggless Pancakes recipe, or contribute your own.
Suggest a better descriptionCombine all the dry ingredients. Add water, starting with 1/2 c & beating well. Add enough water till you have the consistency desired. If you prefer thicker batter, add less water, thinner batter, add more water. Fry in a very lightly oiled skillet till brown, flip & continue to cook the other side. VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat & omit the wheatgerm. Recipe by Mark Satterly. Based on an idea from the Toronto Vegetarian Food Fair September, 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 8 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2204.8mg | 76 % | |
Potassium 155.7mg | 4 % | |
Total Carbohydrate 44.4g | 13 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 40g | ||
Protein 7.1g | 10 % | |
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: 210
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