Nutritional Info

Nutrition Facts

Serving Size 1 (289g)

Calories 353
Calories from Fat 114 (32%)
Amount Per Serving %DIV
Total Fat 12.7g 20%
Saturated Fat 7.4g 37%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 48.4mg 16%
Sodium 668.9mg 29%
Potassium 514.4mg 11%
Total Carbohydrate 46.2g 15%
Dietary Fiber 1g 4%
Sugars 10.8g
Protein 12.2g 24%

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Recipe Description
THE CREAM OF WHEAT GIVES THESE PANCAKES THE BEST FLAVOR AND TEXTURE. IF YOU WISH, SERVE WITH BACON STRIPS OR SAUSAGE LINKS , AND GARNISH WITH FRESH FRUIT.
Prep time
10 min
Cook time
15 min
Ready In
25 min

Ingredients

Serves Tool

Serves To:USMetric
3 1/2 Cup(c)  plain nonfat yogurt
1/4 Cup(c)  honey
28 Ounce(oz)  box pancake mix
18 Ounce(oz)  box cream of wheat cereal
2 Teaspoon(t)  baking powder
5 1/2 Cup(c)  nonfat milk
8   eggs, beaten
1 Cup(c)  vegetable oil

Preparation

Mix the yogurr and honey until smooth; cover and set aside in the refrigerator.

In a large bowl, combine the pancake mix, Cream ofWheat, and baking powder; set aside.

In a separate large bowl, combine the milk, eggs, and vegetable oil; stir into the dry ingredients and mix until the batter is smooth.

For each serving, ladle 3 scant lA-CUP portions of batter onto a mediumhot lightly greased griddle. Cook until the pancake tops begin to bubble; flip the pancakes over. Cook until golden.

Serve each plate with lA cup of the yogurt and honey mixture.

Additional notes

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