Prep 3 mins
Cook 3 mins
I found this recipe on totalhealthandfitness.biz These pancakes are moist on the inside and, in my opinion, taste pretty dang good! You can be creative and add vanilla, cinnamon, blueberries, wheat germ...whatever. My daughter loves these pancakes with 100% pure maple syrup. Tips: Do realize these pancakes take a little more time to cook than regular pancakes made with flour and leavening agents. Do not cook on higher heat than medium or they will be too brown.
- Blend in a blender or use an immersion blender (I use my kitchen aid immersion blender). Pour on non-stick griddle pan over medium heat. Flip when small bubbles start to form.
- NOTE: Do not use a whisk or hand held beater. The consistancy of the batter should be smooth, not lumpy.
These weren't half bad. I like regular fluffy pancakes better but these are good. Too bad I smother them in maple syrup adding about 150 calories or so, and then the butter another 200....great for fattening up. I needed to gain 20 lbs and these help.
I only made a half recipe and used 2 whole eggs instead of the egg whites. I also added a tsp of sugar (could've used stevia, will probably try it next time); 1/2 tsp vanilla & a dash of salt. These are the texture of french toast and just as tasty. I'll likely make it my go to pancake recipe as regular pancakes made with flour really bother my digestive system. So far these have not. Thanks so much!
These are great....but I would suggest some alterations: I had to add some vanilla (1 tsp), a tablespoon of granular stevia or other sweetener, a dash of salt, and a few dashes of cinnamon to give the flavor that your looking for in a pancake. My rating is for the basic texture. Cook slower so the inside firms up as the outside cooks, else they brown really fast and can get kind of burnt on the outside by the time the inside cooks.