INGREDIENTS

INSTRUCTIONS

(A 1/2tsp of salt can be added for those that aren't used to whole
wheat, as it sweetens the taste .But try it first without. You may  not
need it)  Mix the dry ingredients and wet ingredients seperately and
then  together. Mix just enough to wet the dry ingre- dients because
over  mixing causes flatter pancakes. Spray a large Teflon pan with
some  spray oil and wipe out. You don't need to use spray. Ladle batter
in  making three pancakes at a time. Cook over medium heat. Feeds three
as they are heavy.  I top mine with maple syrup and blueberries (thawed
from the  freezer.) It seems the potatoe flour in the egg replacer
really gives  these pancakes a good taste along with the soda and
vinegar that  mimic buttermilk.  This recipe is based on fatfree
suggestions from Sandra Woodruff's  Secrets of Fatfree Cooking Books .
I left out the salt once and they  were fine that way. With the salt in
the leaveners, you really don't  need it. I also believe you could use
1-2 TBS less of the egg  replacer, but have not tried it.  Posted to
fatfree digest by "Catherine Priskorn" <w7sp@flash.net> on  Feb 1, 1998

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 108
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 1974.2mg
Potassium: 236.6mg
Carbohydrates: 23.4g
Fiber: 2g
Sugar: 17.4g
Protein: 3.7g