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Low-Cholesterol Pancakes
SUBMITTED BY:
Dorothy Anne Adams
"'When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe,' says Dorothy Anne Adams of Valier, Montana. 'These pancakes are light, tender and slightly sweet.'"
RECIPE RATING:
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PREP TIME
10 Min
COOK TIME
5 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 egg whites
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DIRECTIONS
In a bowl, combine the first four ingredients. In another bowl, combine buttermilk, oil and vanilla; add to dry ingredients. In a mixing bowl, beat egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.
FOOTNOTE
Nutritional Analysis: One serving (1 each) equals 104 calories, 5 g fat (0 saturated fat), 1 mg cholesterol, 149 mg sodium, 12 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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REVIEWS
Reviewed on Jan. 14, 2007 by Lori crosbie
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Lori crosbie
Jan. 14, 2007
These pancakes were so fluffy and good. I did substitute splenda instead of sugar, and added some blueberries.
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4 users found this review helpful
These pancakes were so fluffy and good. I did substitute splenda instead of sugar, and added...
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Reviewed on Oct. 6, 2007 by
KiKi
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KiKi
Oct. 6, 2007
These pancakes turned out great! They were very light and fluffy..and a nice golden color. They looked so nice, I didn't even want to touch them. I just looked at them for a few minutes admiring how good they looked! The only change I made in this recipe is that I completely omitted the sugar. The sugar is not needed at all..especially if a person likes to put syrup on their pancakes (I love syrup on my pancakes). All in all, it's a great recipe. Thanks!
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2 users found this review helpful
These pancakes turned out great! They were very light and fluffy..and a nice golden color. ...
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Reviewed on Jul. 1, 2007 by Christine Wolfe
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Christine Wolfe
Jul. 1, 2007
I substituted fat free vanilla yogurt for the buttermilk. Pancakes were outstanding. Better than the "regular" kind.
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2 users found this review helpful
I substituted fat free vanilla yogurt for the buttermilk. Pancakes were outstanding. Better...
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Reviewed on Dec. 26, 2007 by NDAVENPORT
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NDAVENPORT
Dec. 26, 2007
Awsome recipe. The pancakes came out very light and fluffy. The only changes I made were using fat free vanilla yogurt instead of milk and I added blueberries.
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0 users found this review helpful
Awsome recipe. The pancakes came out very light and fluffy. The only changes I made were...
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Reviewed on Feb. 17, 2007 by RichRecipes
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RichRecipes
Feb. 17, 2007
Remove the sugar - not needed Change Buttermilk -to Almond Milk ( for a true low cholesterol recipe) Change Veg Oil Add 1 cup of Oats (healthy choice) Add a fresh fruit ( eg. Banana - very healthy choice) This is healthy NOW
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Remove the sugar - not needed Change Buttermilk -to Almond Milk ( for a true low cholesterol...
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