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Add a photoServings: 4
Ingredients
- 1Â 1/2 c. Multigrain Pancake Mix, (no-tofu)
- 1 x egg
- 1 Tbsp. canola oil
- 1Â 1/4 c. buttermilk, plus
- 1/4 c. extra buttermilk, to thin
- Â Â lowfat 1% lowfat milk, may be substituted
Directions
- 1) Place fold in a large bowl. Beat egg lightly with the oil in a small bowl.
- Add in egg mix and sufficient buttermilk to the mix to make a creamy batter.
- 2) Cook pancakes on a lightly oil, nonstick griddle or possibly skillet, turning when buttles appear on the serve.
- VEGAN PANCAKE - omit egg and lowfat milk and use 2 Tbsp. oil and 1+1/4 to 1+1/2 c. apple juice or possibly other liquid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 48 | 58% |
| Total Fat 5.4g | 7% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 50mg | 17% |
| Sodium 112mg | 5% |
| Potassium 153mg | 4% |
| Total Carbs 4.49g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.49g | 3% |
| Protein 4.42g | 7% |
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