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Easy Breakfast Pancakes

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Ingredients

Adjust Servings:
1 egg
1 cup all-purpose flour
3/4 cup milk
2 tablespoons vegetable oil
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt

Nutritional information

939.9
Calories
358 g
Calories From Fat
39.9 g
Total Fat
9.4 g
Saturated Fat
211.6 mg
Cholesterol
2415.3 mg
Sodium
120.2 g
Carbs
3.4 g
Dietary Fiber
13.1 g
Sugars
25.2 g
Protein
415 g
Serving Size

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Easy Breakfast Pancakes

Features:
    Cuisine:

    I doubled the recipe. used 3 tbsp melted butter (made with olive oil & sea salt) instead of the vegetable oil, and replaced the sugar with 3 packets of Splenda. They were delicious and the whole family enjoyed them.

    • 30 min
    • Serves 1
    • Easy

    Ingredients

    Directions

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    Easy Breakfast Pancakes,This recipe comes from my Betty Crocker cookbook. This is the only pancake recipe I will use because they are so light and fluffy.,I doubled the recipe. used 3 tbsp melted butter (made with olive oil & sea salt) instead of the vegetable oil, and replaced the sugar with 3 packets of Splenda. They were delicious and the whole family enjoyed them.,equivalent melted butter replaced oil and Splenda replaced the augar


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    Steps

    1
    Done

    Beat Eggs With Whisk Until Fluffy.

    2
    Done

    Beat in All Remaining Ingredients Until Smooth.

    3
    Done

    Heat Griddle or Pan.

    4
    Done

    Pour About 3 Tablespoons of Batter in Pan and Cook Until Pancake Is Puffed and Dry Around the Edges.

    5
    Done

    Turn and Cook Other Side Until Golden Brown.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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