Mark’S Eggless Pancakes

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Servings: 4 Difficulty: Intermediate
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International-style morning-perfect breakfast that brings home-style flavor to your table
Mark's Eggless Pancakes recipe image
Mark's Eggless Pancakes recipe image
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Mark’S Eggless Pancakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 503.6

Description

This International breakfast features Wholewheat flour 1 teaspoon Baking soda, White flour Salt, optional, Wheat germ Sugar, optional. It delivers sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Combine all the dry ingredients.
  2. Add water, starting with 1/2 c & beating well.
  3. Add enough water till you have the consistency desired.
  4. If you prefer thicker batter, add less water, thinner batter, add more water.
  5. Fry in a very lightly oiled skillet till brown, flip & continue to cook the other side.
  6. VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat & omit the wheatgerm.
  7. Based on an idea from the Toronto Vegetarian Food Fair September, 1993

Nutrition Facts

Servings 4

Amount Per Serving
Calories 503.6kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.2mg1%
Total Carbohydrate 106.1g36%
Dietary Fiber 4.4g18%
Sugars 0.4g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, breakfast, cornstarch, diabetic, eggless, flour, frying, germ, international, marks, optional, pancakes, salt, soda, sugar, teaspoon, title, vegan, vegetarian, water
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