Whole Wheat-Walnut Pancakes |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 12 |
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Lactose Free and Low Fat recipe that is a favorite with guests. We serve it with fresh fruit, sausage, and pure Vermont maple syrup. Very tasty - sweet because of the applesause, and crunchy because of the walnuts. Doesn't really need syrup at all! Ingredients:
1 cup chopped walnuts |
1 cup whole wheat flour |
1/4 cup all-purpose white flour |
1/3 cup uncooked farina (cream of wheat cereal) |
1/3 cup sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups vanilla-flavored soymilk |
1/4 cup cinammon applesauce |
1 egg |
Directions:
1. Chop walnuts and set aside.
2. Combine flours,farina cereal, sugar, baking soda, baking powder, salt in medium bowl and fluff to mix.
3. In sepatate small bowl, combine soy milk, applesauce and egg. Blend well.
4. Combine both wet and dry together. Let sit 5 minutes while griddle preheats.
5. Mix briefly just before using. Drop batter by 1/4 cup onto hot griddle.
6. Sprinkle with chopped walnuts.
7. Flip when bubbles rise to surface. Cook until done.
8. Serve warm or let cool and freeze airtight. Reheat in toaster oven. Makes 12 pancakes.
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