Spice Pancakes

Servings

Serving size

2 pancakes

COOKING TIME

30 Minutes

This recipe can easily be multiplied. Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

Ingredients

2/3 cup Enriched all purpose white flour

1 Tbsp Light brown sugar

1 Tbsp. Z-Sweet / Stevia

1 tsp. Baking powder

1/4 tsp. Ground cloves

1/8 tsp. Ground nutmeg

1/8 tsp. Salt

2/3 cup Reduced fat buttermilk

1/4 cup Egg Substitute

4 pat (1 inch sq, 1/3 inch high) Unsalted butter (2 tsp. per serving)

2 Tbsp. Maple syrup (1 Tbsp. per serving)

Instructions

Sift the flour, brown sugar, Z-Sweet stevia, baking powder, cloves, nutmeg, and salt into a large mixing bowl.

Add the buttermilk and egg substitute and whisk until the batter is smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Cook until small bubbles on the surface of the pancake form and then burst. Turn them over and cook for about 1/2 the time that the pancakes cooked on the first side.

Remove and top with one teaspoon of butter on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.