You are here

Whole Wheat Griddle Cakes With Fresh Strawberry Topping

admin's picture
Ingredients
  Whole wheat flour 1 1⁄4 Cup (20 tbs)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Skim milk 1 3⁄4 Cup (28 tbs)
  Egg beaters 1 Cup (16 tbs)
  Fleischmann's margarine 3 Tablespoon, melted, divided
  Strawberry topping 1⁄4 Cup (4 tbs) (Use Fresh Made)
Directions

In large bowl, combine flours, sugar and baking powder.
Stir in milk, Egg Beaters and 2 tablespoons margarine just until blended. (Batter will be slightly lumpy.)
Brush large nonstick griddle or skillet with some of remaining margarine; heat over medium-high heat.
Using 1/4 cup batter for each pancake, pour batter onto griddle.
Cook until bubbly; turn and cook until lightly browned.
Repeat with remaining batter using remaining margarine as needed to make 16 pancakes.
Serve hot with Fresh Strawberry Topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

Rate It

Your rating: None
4.25588
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 323 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.3%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 1.4 mg0.5%

Sodium 315.2 mg13.1%

Total Carbohydrates 54 g18%

Dietary Fiber 4.1 g16.3%

Sugars 10.6 g

Protein 13 g25.8%

Vitamin A 10.5% Vitamin C 2.8%

Calcium 29.5% Iron 18.5%

*Based on a 2000 Calorie diet

0 Comments

Whole Wheat Griddle Cakes With Fresh Strawberry Topping Recipe