Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 2

A high-carb, low-fat breakfast will give you plenty of energy to hit the slopes without weighing you down like a fat-heavy meal of bacon and eggs.

Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
4 servings (serving size: 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

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  • Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.

Nutrition Facts

82 calories; calories from fat 25%; fat 2.3g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.7g; protein 3.1g; carbohydrates 12.7g; fiber 1.1g; cholesterol 20mg; iron 0.7mg; sodium 118mg; calcium 75mg.
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