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Pot Pourri Pancakes

Ingredients
  Eggs 2 , separated
  Salt 1 1⁄2 Teaspoon
  Honey 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Shredded carrots 1⁄2 Cup (8 tbs)
  Finely chopped celery 1 Cup (16 tbs)
Directions

Mix egg yolks with salt, honey, milk and flour.
Beat well to blend.
Add vegetables.
Beat egg whites until stiff and fold into batter.
Spoon onto griddle and bake on both sides, turning when bubbles form.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Dish: 
Pancake
Interest: 
Kids

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4.103845
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 7.8 g39.1%

Trans Fat 0 g

Cholesterol 445.6 mg148.5%

Sodium 3292.5 mg137.2%

Total Carbohydrates 131 g43.6%

Dietary Fiber 19.9 g79.7%

Sugars 31.3 g

Protein 39 g78.5%

Vitamin A 277.9% Vitamin C 13.8%

Calcium 42.8% Iron 41.6%

*Based on a 2000 Calorie diet

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Pot Pourri Pancakes Recipe