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2 egg whites or 1/4 cup fat-free cholesterol-free egg product
3/4 cup milk
1 tablespoon margarine or butter, melted
3/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup vanilla lowfat yogurt, if desired
1 cup sliced strawberries
1. Beat egg whites in medium bowl with hand beater until foamy. Beat in milk and margarine until smooth. Stir in remaining ingredients except yogurt and strawberries.
2. Spray griddle or skillet with nonstick cooking spray. Heat over medium heat or to 375°. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with yogurt and strawberries.
1 PANCAKE: Calories 95 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 2mg; Sodium 140mg; Carbohydrates 17g (Dietary Fiber 1g); Protein 3g.
3/4 cup milk
1 tablespoon margarine or butter, melted
3/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup vanilla lowfat yogurt, if desired
1 cup sliced strawberries
1. Beat egg whites in medium bowl with hand beater until foamy. Beat in milk and margarine until smooth. Stir in remaining ingredients except yogurt and strawberries.
2. Spray griddle or skillet with nonstick cooking spray. Heat over medium heat or to 375°. To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with yogurt and strawberries.
1 PANCAKE: Calories 95 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 2mg; Sodium 140mg; Carbohydrates 17g (Dietary Fiber 1g); Protein 3g.
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