*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used "soured" lactose-free nonfat milk and vegetable oil in this recipe. These turned out a little flat for me even with the additional baking powder. Even so the kids liked these just as much as "regular" pancakes. I topped these with my own homemade strawberry-raspberry jam.
I don't know how much healthier these are - especially after the family soaks them in syrup and more butter. I didn't use the melted butter in the batter - instead I used 1 T. of canola oil. (Saved the butter for the top.)
As Rachel would say...YUMMO! We loved these healthier pancakes! I have always used a mix from the store. To my surprise we had no mix in the house today so I got on Allrecipes. I tweaked it just a tad. I used canola oil instead of the melted butter and I substituted half of the white flour for wheat flour. For an extra bonus I added fresh blueberries. My husband couldn't stop eating them!
I only put in a sprinkle of salt if any. I used whole wheat white flour and add a mashed banana and/or applesauce for extra moistness sweetness flavor and nutrition. I omitted the butter and added vanilla. Then...my daughter said they were the best pancakes I ever made.
Delicious yummy more please! These are the words my three children used when they were devouring these pancakes this morning. One substitute I did was for the 2 tbsp of melted butter in which was 1 mashed medium banana. We had topped the pancakes with sugar free syrup and fresh blueberries. My table of judges which are 3 3 and 5 and tend to be the pickiest eaters for everything had absolutely loved these pancakes as opposed to the buttermilk pancake mix from a box.
First time trying. Much better than any store bought I've ever had! I skipped the salt used oil instead of butter and egg substitue. I sampled the first one out of the pan and it was really hard to wait until I was finished cooking to eat the rest!!! I won't be buying mix anytime soon!
I followed the recipe with the exception of adding a splash of vanilla. They had a strong flour taste but looked good. Next time I will modify them by adding cinnamon and brown sugar. Good base recipe.
This isn't a very "healthy" version but substitute WHOLE WHEAT PASTRY FLOUR 100% for the all purpose baking flour and you have a winner. I even substituted egg substitute for the egg also use a little less liquid than called for to make fluffy pancakes. Works great.