This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
These are beautifully fluffy pancakes with the lovely aroma of cloves and nutmet.
Servings: 2 | Serving size: 2 pancakes
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.
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.
Serving size: 2 pancakes (without fruit), 2 tsp. Take Control margerine, 1 Tbsp pure maple syrup
|Calories 328||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 58g||19%|
|Dietary Fiber 1g||5%|
|Vitamin A 12%||Vitamin C 2%|
|Calcium 27%||Iron 18%|
|Vitamin K 4 mcg||Potassium 343 mg|
|Magnesium 27 mg|