| Apple and Flax Pancakes | |
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Servings: 12 Pancakes |
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Nutritional Analysis per 2 Pancakes |
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| 130 Calories | 5 Grams Fat |
| Amount: | Ingredients: |
| ½ cup | Whole Wheat Flour |
| ¾ cup | All-Purpose Flour |
| 1/3 cup | Flax Meal |
| 3 Tbsp. | Sugar |
| 1 Tbsp. | Baking Powder |
| ½ tsp. | Salt |
| ¼ tsp. | Cinnamon |
| Dash | Nutmeg |
| 6 ½ Tbsp. | Pasteurized Egg Substitute |
| 1 ¼ cups | Skim Milk |
| 1 cup | Pared and Shredded Apple |
| Combine flours, flax, sugar, baking powder, salt, cinnamon and nutmeg. Beat together egg substitute and skim milk. | |
| Add liquid ingredients to the dry and stir until just combined. Shred apple and add to batter. | |
| Spray pan with Pam. Pour 1/3 cup measure of batter onto pan. Cook pancake until bubbles appear on surface. Turn over and brown other side. | |