5 PTsPlus per serving (2 pancakes)
* Exported from MasterCook *
Almond-Cornmeal Pancakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1 tablespoon canola oil
1/2 teaspoon vanilla extract
3/4 cup sliced almonds -- toasted, divided
To serve: -- Accompaniments: Maple syrup, whipped cream, fresh fruit
Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to mix well. Combine the buttermilk, egg, oil, and vanilla extract in a medium bowl and whisk until smooth. Add the buttermilk mixture to the cornmeal mixture and stir until smooth; stir in 1/2 cup of the almonds. Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Spoon batter in scant 1/4 cup measures into skillet. Cook pancakes until bubbles begin to appear on edges, 2 to 3 minutes. Turn and cook until bottoms are browned, 2 to 3 additional minutes. Serve pancakes with desired accompaniments.
Servings: 6 servings (12 pancakes)
Note: To make savory Almond-Cornmeal Pancakes perfect for serving with barbecued [Favorite], chili, or soup, substitute 1 cup grated Parmesan cheese for the sugar and omit the vanilla.
Source:
"Almond Board of California"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"12 pancakes"
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Per Serving (excluding unknown items): 172 Calories; 7g Fat (34.5% calories from fat); 5g Protein; 24g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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