Try this Multigrain Buttermilk Pancakes (No-Tofu) recipe, or contribute your own.
Suggest a better description1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter. 2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve. VEGAN PANCAKE - omit egg and milk and use 2 tablespoons oil and 1+1/4 to 1+1/2 cups apple juice or other liquid. EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 4 servings | ||
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Calories: 49 | ||
Calories from Fat: 43 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 17.5mg | 1 % | |
Potassium 16.8mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.6g | 2 % | |
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: 49
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