Yield:
4 ServingsIngredients:
| 1 | c | wheat flour, flour; wholewheat |
| 1 | c | wheat flour, flour; white |
| 3 | tb | wheat germ |
| 2 | tb | cornstach |
| 2 | tb | baking soda baking soda |
| 1 | ts | baking soda baking soda |
| salt; optional | ||
| sugars sugar; optional | ||
| water; to mix |
Preparation for Low Fat and Healthy Eggless pancakes Recipe:
Combine all the dry ingredients. Add water, starting with 1/2 c &beating well. Add enough water till you have the consistency
desired. If you prefer thicker batter, add less water, thinner
batter, add more water.
Fry in a very lightly oiled skillet till brown, flip & continue to
cook the other side.
VARIATION: Substitute the wholewheat flour with millet flour, or
buckwheat & omit the wheatgerm.
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