These are my favorite pancakes! They are light and soft and can be dressed up in a hundred different ways, sweet or savory. I love rolling these up Swiss Blintz style and having breakfast for dinner.
3/4 cup Milk
2 Tbsp Vegetable Oil
1/2 cup Flour of Choice (all-purpose, whole wheat, gluten-free blend, etc)
1 tsp Baking Powder
1/2 tsp Salt
Makes ~6 pancakes
The possibilities are endless, but here are a few of my favorites.
Serving size: 1 pancake (1/6 recipe)
Calories 118, Fat 7g, Carbohydrate 9g, Fiber <1g, Sugar 1.5g, Protein 4.5g
Sodium 280mg, Potassium 72mg, Calcium 66mg
Marlene Maltby is a Registered Dietitian Nutritionist in Seattle, WA where she specializes in pediatric & adolescent nutrition, food sensitivities, vegetarian/vegan diets and enteral tube feeding.. Prior to becoming a RDN, she completed professional training in culinary arts.
Marlene Hillyer (Maltby) is a Registered Dietitian Nutritionist specializing in pediatric nutrition (infants, kids & teens), food sensitivities associated with a variety of inflammatory and auto-immune conditions, plant-based eating (e.g. vegetarian, vegan) and real food diets for people fed via a feeding tube.
Tel: (206) 799-7010