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Nutrition Facts
Serving Size 1 pancakes 62g Recipe makes 21 pancakes) The following items or measurements are not included below: Egg Beaters egg substitute
Calories 127
Calories from Fat 40		(31%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 254mg		10%
Potassium 114mg		3%
Total Carbohydrate 19.3g		6%
	Dietary Fiber 1.9g	7%
	Sugars 4.8g
Protein 4.0g		7%
how is this calculated?

Half Way Healthy Pancakes

Recipe #226626 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Amy1972
May 7, 2007

Kind of healthy, but with some chocolate chips thrown in for the kids. Makes 21 pancakes, using a 1/3 cup measuring cup to pour batter onto your griddle. Your results may vary in your kitchen however.

21 pancakes (change servings and units)

Ingredients

1 1/2 cups whole wheat flour
1 tablespoon vital wheat gluten flour
1 1/2 cups white flour or unbleached white flour
3 teaspoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup Egg Beaters egg substitute
1 1/2 cups buttermilk
1 1/2 cups soymilk
3 tablespoons vegetable oil
3/4 cup chocolate chips

Directions

1
Stir together flours, gluten, sugar, baking powder, baking soda, and salt.
2
Beat the egg substitute, buttermilk, soymilk, and oil.
3
Combine wet ingredients to the dry ingredients, and stir until combined, but do not overstir.
4
Pour batter onto a hot griddle using a 1/3 measuring cup. You should get around 21 pancakes from this method.
5
Serve with a spray of smart balance and your favorite sugar free pancake syrup (not included in nutritional info).
6
Spread leftover onto a cookie sheet and freeze for several hours. Once frozen place into a freezer bag for quick breakfasts during the work week.