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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"It takes some skill to spoil a breakfast - even the English can’t do it."
-John Kenneth Galbraith, Economist

The refrigerator light goes on...

I am usually not a fan of margarine, but recently I have tried a product called Take Control. This is fantastic stuff. It’s low in calories and fat and actually has a rich and creamy flavor. The texture is good and it melts well. A couple of teaspoons has only 30 calories and about 3 1/2 grams of fat.

Maple Syrup

Maple syrup is a great choice for all types of cooking. It adds a rich, sweet, caramelized flavor to recipes like my Maple Herb Ribeye Steak recipe.

Used carefully it can help reduce the amount of fat and calories in a recipe while enhancing other flavors of the dish. It also helps In sauces, as it helps distribute ingredients throughout the mouth similar to the way fat does.

1 tablespoon maple syrup = 52 calories, <1g fat, 0g sat fat, 0g mono fat, 0g protein, 13g carbohydrates, 2mg sodium, 0mg cholesterol

Spice Pancakes

Servings = 2 | Serving size =2 pancakes

Cooking Time = 30 Minutes

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 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.