Mark's Super Low Fat Pancakes

From: Katie from PA

On Jul 2, 2008

We have made these pancakes several times now, with and without blueberries, and have enjoyed them very much every time. These are a great healthy alternative for people who enjoy a nice breakfast but are watching fat and calories, and they would be great even for those not watching what they eat. I used whole wheat pastry flour for the whole wheat flour, but I am sure regular whole wheat would be fine, too. For my husband and I cutting this in half makes the perfect amount! Thanks for sharing a great recipe that has allowed us to enjoy Sunday morning breakfast again!

From: Queenofcamping

On Mar 22, 2008

These were good. I used dried egg whites and all applesauce(no oil) and they turned out great. The did seem to take a little longer cooking than regular pancakes.

From: Girl from India

On Aug 11, 2004

I thought these were just perfect pancakes just the way we like them fluffy and tasty too. Used a combo of A.P and Whole Wheat flour:soya flour in my premixed 1:5 ratio. Omitted the oil and added 2 ripe bananas pulped which needed to be used. Also added some freshly powdered cardamom as we love the flavour. Omitted the salt. Fried on a non stick pan and used a drop of oil per pancake to help with the frying. My thanks to Mark and his lady for this delicious presentation. Fay

From: Kree

On May 30, 2004

These are light, fluffy, and delicious pancakes! You definitely can't tell they're low fat. I ended up using only 1/2 cup whole wheat flour and the rest white because I was low on whole wheat flour and that worked out great. I also used soy milk in place of the milk. I used unsweetened applesauce and they had just the right amount of sweetness for my family. My compliments to Mark for a tasty and healthy recipe!