Peach pancakes
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unbleached White Flour |
| ¾ | cup | Whole Wheat Flour |
| 2 | tablespoons | Granulated Sugar; Note 1 |
| 1½ | tablespoon | Baking Powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cardamom |
| ½ | teaspoon | Cinnamon |
| 2 | larges | Eggs; Or Egg Replacer Equivalent |
| ½ | teaspoon | Almond Extract |
| 1 | cup | Nonfat Milk; Or Oat Milk |
| 2 | tablespoons | Mango Chutney; Finely Chopped |
| 2 | larges | Peaches; Finely Diced (Abt 1 1/2 C) |
| Cooking Spray | ||
Directions
Lacto/Ovo/Vegan
Note 1: Or naturally milled cane sugar Serve these healthy and delicious pancakes with pure maple syrup or a dollop of plain yogurt.
Preheat oven to 250F. In a med bowl, whisk together flours, sugar, baking powder, salt, cardamom, and cinnamon. In another bowl, combine eggs, almond extract, milk, and chutney. Whisk well to blend.
Pour liquid mixture over dry mixture, all at once, using a rubber spatula to scrape the bowl. Using a spoon, mix the batter just until the dry ingredients are incorporated. (Don't beat the batter or your pancakes will be tough.) Fold in peaches.
Heat a large, non-stick skillet or griddle over med heat. Spray or brush lightly with oil. Drop ¼ C measures of batter onto heated skillet, without crowding (or turning the pancakes will be difficult). Cook for 3 - 5 min o runtil tiny bubbles appear on the top. Turn pancakes and cook the other side for 2 - 3 min, or until med brown. Transfer cooked panceakes to an oven-proof platter and keep warm in the oven. Continue cooking remaining batter, brushing or spraying skillet between batches.
NOTES : Cal 74⅕ Total Fat 0.8g Sat Fat 0.2g Carb 14.2g Fib 1.3g Pro 3g Sod 172mg CFF 9.7%
Recipe by: Veggie Life, June 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jul 29, 1999, converted by MM_Buster v2.0l.