Fluffy Canadian Pancakes
Breakfast foods
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 10 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.1g
Glucose: 0.1g
Fructose: 0g
Lactose: 3.1g
Maltose: 3.1g
Galactose: 0g
Starch: 17.3g

Fats

Saturated: 2.1g
Monounsaturated:1.8g
Polyunsaturated: 1.1g
Trans: 0.1g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.6g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 3.3g 14%
Net Carbs: 23
Sodium: 85.9mg 4%
Potassium: 624.8
Cholesterol: 144.4

Nutritional Values (g)


Calories: 190 Fat: 6g
Protein: 11g Carbs: 27g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Wheat flour (Whole-grain)
1 cup / 120 grams
Baking powder (Leavening agents, low-sodium)
1 tbsp / 15 grams
Reduced fat milk (Fluid, 2% milkfat, with added vitamin a and vitamin d)
1 cup / 244 grams
Egg (Whole, fresh eggs)
3 large / 150 grams

Instructions

Step 1
Separate and yolks and whites from each other. Set aside.
Step 2
In a medium bowl, combine flour and baking powder. Stir in milk and egg yolks until smooth.
Step 3
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Step 4
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.