INGREDIENTS

INSTRUCTIONS

Lacto/Ovo/Vegan
Note 1: Or naturally milled cane sugar
Serve these healthy and delicious pancakes with pure maple syrup or a
dollop of plain yogurt.
Preheat oven to 250F. In a med bowl, whisk together flours, sugar, baking
powder, salt, cardamom, and cinnamon. In another bowl, combine eggs, almond
extract, milk, and chutney. Whisk well to blend.
Pour liquid mixture over dry mixture, all at once, using a rubber spatula
to scrape the bowl. Using a spoon, mix the batter just until the dry
ingredients are incorporated. (Don't beat the batter or your pancakes will
be tough.) Fold in peaches.
Heat a large, non-stick skillet or griddle over med heat. Spray or brush
lightly with oil. Drop 1/4 C measures of batter onto heated skillet,
without crowding (or turning the pancakes will be difficult). Cook for 3 -
5 min o runtil tiny bubbles appear on the top. Turn pancakes and cook the
other side for 2 - 3 min, or until med brown. Transfer cooked panceakes to
an oven-proof platter and keep warm in the oven. Continue cooking remaining
batter, brushing or spraying skillet between batches.
NOTES : Cal 74.2 Total Fat 0.8g Sat Fat 0.2g Carb 14.2g Fib 1.3g Pro 3g Sod
172mg CFF 9.7%
Recipe by: Veggie Life, June 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 29,
1999, converted by MM_Buster v2.0l.

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