| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Veg-cook, Sept. | 3 | Servings |
INGREDIENTS
| 1 1/2 | c | Whole wheat pastry flour |
| 1/4 | ts | Salt |
| 1 | tb | Baking powder |
| 2 | tb | Apple juice concentrate, |
| Thawed | ||
| 3/4 | c | Lowfat soy milk |
| 2 | Green apples, cored and | |
| Grated |
INSTRUCTIONS
Mix the flour, salt and baking powder together; mix the apple juice concentrate and soy milk separately. Add wet ingred-ients to the dry; add the grated apples and stir gently until well blended. Spray skillet with vegetable cooking spray and preheat until it is moderately hot. For each pancake, use about 3 Tablespoons of batter. Cook 3 minutes on each side or until golden brown. Total Calories Per Serving: 300 Fat: 2 grams This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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