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Spice Pancakes

Servings = 2 | Serving size =2 pancakes

This recipe can be multiplied by 2, 3.

Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

2/3 cup	all purpose white flour
1 Tbsp	dark brown sugar
1 Tbsp	Splenda
1 tsp	baking powder
1/4 tsp	ground cloves
1/8 tsp	ground nutmeg
1/8 tsp	salt
2/3 cup	non-fat buttermilk
1/4 cup	egg substitute
2 tsp	(per serving) Take Control Light Spread
1 Tbsp	pure maple syrup (per serving)

Sift the flour, brown sugar, Splenda, baking powder, cloves, nutmeg and salt into a large mixing bowl.

Add the buttermilk and egg substitute and whisk until the batter is smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Cook until small bubbles on the surface of the pancake form and then burst. Turn and cook for about 1/2 the time that the pancakes cooked on the first side.

Remove and top with one teaspoon of Take Control margarine on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.

Nutrition Facts

Serving size: 2 pancakes (without fruit), 2 tsp. Take Control margerine, 1 Tbsp pure maple syrup | Servings 2

Calories 328 | Calories from Fat 52

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 2g (9%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 4 mg (1 %) | Sodium 586 mg (24 %)

Total Carbohydrates 58g (19%) | Sugars 24g

Dietary Fiber 1g (5%) | Protein 11g

Vitamin A 12% | Vitamin C 2 % | Calcium 27% | Iron 18%

Vitamin K 4 mcg  | Potassium  343 mg | Magnesium  27 mg