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Recipe Name: Almond Pancakes (callan) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Cup(s) Whole wheat flour, cake or
pastry
1 Cup(s) Unbleached flour
all-purpose
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Ground cinnamon
3/4 Cup(s) Ground almonds, see
directions
2 Eggs
2 1/2 Cup(s) 1% low-fat milk
2 Teaspoon(s) Almond extract
2 Tablespoon(s) Canola oil
Oil, for cooking
Maple syrup, for serving
Directions:
Optional: toast the almonds in a 325F oven for 7 to 10 minutes
stirring several times. Let cool awhile. Then grind the nuts into a
fine powder (to yield 3/4 cup). Stir together the flours, baking
powder, baking soda, salt, cinnamon, and ground almonds in a
medium-size mixing bowl. In another bowl, beat the eggs with milk,
almond extract and oil. Pour the wet into the dry ingredients,
stirring just until blended. Prepare a griddle or skillet with butter,
margarine, oil, or spray over medium heat. Cook the pancakes about 3
to 4 minutes on the first side, and 1 or 2 minutes on the other.
Transfer to a warm plate for holding. Makes 9 1/2-cup cakes or 12
1/3-cup cakes. (PER 12TH: 180 cals, 9g fat) >Submitted by Pat
Hanneman on 1998-Apr-07 to McRecipe Recipe by: BEYOND THE MOON
COOKBOOK by Ginny Callan Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 07, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 548
Calories From Fat: 248
Total Fat: 27.9g
Cholesterol: 33mg
Sodium: 409.1mg
Potassium: 229.5mg
Carbohydrates: 61.7g
Fiber: 2.9g
Sugar: 3.4g
Protein: 12.5g


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