Lowfatpancakesmadewitheggbeaters Recipes
LOW FAT PANCAKES MADE WITH EGG BEATERS
Low fat, no cholesterol pancakes made with Fleischmanns Egg Beaters,which is a whole egg substitute. I made these yesterday and they were very good. My DH has to lower his Cholesterol so I am always looking for no fat recipes.
Provided by Dorel
Categories Breakfast
Time 20m
Yield 12-14 pancakes
Number Of Ingredients 7
Steps:
- In a mixing bowl, blend together flour, baking powder, sugar and salt.
- In another bowl combine milk, egg beaters and corn oil.
- Add to dry ingredients.
- Beat with rotary beater just until mixture is well blended and only a few small lumps remain.
- For each pancake pour 1/4 cup of batter onto a hot griddle.
- If you don't have a non stick griddle you should lightly oil it first.
- Bake until pancakes are bubbly and edges look dry Turn and bake until browned on underside.
- Serve with your favorite low fat topping.
Nutrition Facts : Calories 134, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.7, Sodium 306.1, Carbohydrate 18.9, Fiber 0.6, Sugar 0.8, Protein 3.6
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
ULTIMATE BUTTER POUND CAKE
This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!
Provided by LisaK
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
- Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g
LOW FAT PANCAKES
This a low fat pancake recipe with a little bit of a healthy kick to it. This recipe is for quite a large batch, so half it if you are not cooking for a large group. I make this in a large batch and freeze it for an easy and quick breakfast. The flavoured yogurt that I use is Yoplait Delicieux, Strawberry with Chocolate Flakes (yummm!).
Provided by RavJJ
Categories Breakfast
Time 35m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Sift dry ingredients into medium bowl.
- Mix together wet ingredients and add to dry ingredients.
- Stir only until dry ingredients have disappeared.
- Do not over mix.
- If you find the mix is too liquid, add more flour.
- Cook on a hot griddle, flipping as needed.
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