Directions:
- In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
- Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.
- Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. Yield: 20 pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.63 Kcal (2741 kJ) | ||
| Calories from fat | 56.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Cholesterol | 132.9mg | 44% | |
| Sodium | 207.51mg | 9% | |
| Potassium | 201.58mg | 4% | |
| Total Carbs | 125.15g | 42% | |
| Sugars | 9.6g | 38% | |
| Protein | 17.11g | 34% | |
| Iron | 0.7mg | 4% | |
| Calcium | 139.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 184.9 Kcal (774 kJ) | ||
| Calories from fat | 16.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 10% | |
|---|---|---|---|
| Cholesterol | 37.54mg | 44% | |
| Sodium | 58.61mg | 9% | |
| Potassium | 56.94mg | 4% | |
| Total Carbs | 35.35g | 42% | |
| Sugars | 2.71g | 38% | |
| Protein | 4.83g | 34% | |
| Iron | 0.2mg | 4% | |
| Calcium | 39.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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