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Add a photoServings: 2
Ingredients
- 1 egg
- 1 c. low fat lowfat milk
- 1/2 teaspoon vanilla extract
- 1 c. all purpose flour
- 2 teaspoon baking pwdr
- 1/2 teaspoon salt
Directions
- Beat egg, lowfat milk and vanilla together. Put together remaining ingredients and stir into the batter, just till somewhat smooth, but slightly lumpy. Do not over mix.To make pancakes; pour a little batter onto a hot griddle. Leave at least 2" of space between pancakes. Allow them to cook till the tops of pancakes are bubbled, then turn with spatula. Cook just till the underside is golden brown.
- Makes 10 (4") pancakes. Recipe may be doubled. Unused batter may be stored in the refrigerator. Thin with a little cold water if batter becomes too thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 2 servings | |
| Calories 313 | |
| Calories from Fat 35 | 11% |
| Total Fat 3.98g | 5% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 1926mg | 80% |
| Potassium 281mg | 8% |
| Total Carbs 54.08g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.81g | 5% |
| Protein 13.34g | 21% |
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