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Egg-Free Spiced Pancakes Recipe

Photo by: Taste of Home

Golden brown and fluffy, these mildly spiced pancakes are ideal served with syrup or berries. You'll never guess the eggs are missing! Healthy Cooking Test Kitchen - Greendale, Wisconsin

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4 Servings
Prep: 10 min. Cook: 10 min./batch

Ingredients

1 cup all-purpose flour
2 tablespoons brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup fat-free milk
2 tablespoons canola oil
Maple syrup, optional

Directions

In a large bowl, combine the flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired. Yield: 8 pancakes.

Nutrition Facts: 2 pancakes (calculated without syrup) equals 223 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 427 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Egg-Free Spiced Pancakes published in Healthy Cooking October/November 2008, p11

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