1. In 12-cup blender container combine all pancake ingredients. Blend until well mixed, scrapping sides often.
2. Lightly grease pancake griddle or nonstick skillet. Heat over medium-low heat until hot. Pour about 1/4 cup mixture onto hot griddle. Cook until mixture is bubbly; flip and continue cooking until bottom of pancake is light golden brown. Repeat with remaining batter.
3. Meanwhile, melt butter in 1 quart saucepan. Add pecans. Cook, stirring occasionally, until pecans are lightly toasted. Add maple syrup. Cook until heated through.
4. Serve pancakes with syrup.
Serving Size: |
1 pancake |
|
Calories: |
233 |
% Daily
Value* |
|
Total Fat |
6 (g) | 10% |
| |
|
| | Sat Fat |
1 (g) | 7% |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
4 (mg) | 1% |
|
Sodium |
204 (mg) | 9% |
|
Total
Carbohydrate |
42 (g) | 14% |
| |
|
| | Dietary Fiber |
1 (g) | 4% |
| |
|
| | Sugar |
28 (g) | |
|
Protein |
3 (g) | 6% |
|
Calcium |
116 (mg) | 12% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
0027e Copyright © 2005 Better'n Eggs
|
