Feather Pancakes from Healthy Diabetic Recipes

Feather Pancakes Recipe

Recipe Ingredients:

1.00 c Sifted all-purpose flour
2.00 tb Baking powder
2.00 tb Heat resistant sugar sub. *
0.50 ts Salt
1.00 Beaten egg or equivalent in
-egg substitute
1.00 c Low fat or non-fat milk
2.00 tb Vegetable oil

Recipe Instructions:

* The original recipe calls for the same amount
of sugar, but being diabetic we cannot have the sugar
so I use Sweet One. You could also use Sugar Twin.
Since the pancakes are not held at high heat for an
extended length of time you could use Equal/NutraSweet.
NOTE: The original also calls for a whole egg
and whole milk, I have made the substitutes in the
recipe to adjust it for our use. And also because we
cannot substitute for the oil in this particular
recipe. I also use Lite Salt. :)

Sift together all dry ingredeints. In another
bowl combine egg substitute, milk and salad oil. Blend
the dry ingredients into the liquid and beat until
smooth. Bake on a hot griddle. Makes about 8 four inch
pancakes.

No nutritional information given.

FROM: The 1968 edition of the Better Homes and
Gardens New Cook Book.
Formatted to MM by Trish McKenna on 5/23/95.

Servings: 8

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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