Step 1: Add all wet and dry ingredients in a large mixing bowl.
Step 2: Mix with a blender at med-high speed for 1-2 minutes (or at least until the consistency is smooth).
Step 3: Preheat a skillet or large frying pan to medium temperature (If the surface is non-stick, nothing is needed. If the surface is not, use butter or PAM on the surface before pouring batter)
Step 4: As a measuring cup to scoop and drop 1/4 cup of batter on the surface (this will make roughly a 4 inch round pancake).
Step 5: When edges look cooked and bubbles in the center are slow to fill in after popping, turn and finish cooking, second side will take half the time of the first.
This recipe will yield roughly 20 - 4 inch pancakes.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8|
|Calories from Fat: 135 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 112.5mg||35 %|
|Sodium 359.8mg||12 %|
|Potassium 226.6mg||6 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 34.5g|
|Protein 9.9g||14 %|
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: 318
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