Serves: 4
Total Calories: 221

1/4 cup liquid egg substitute
1 1/2 cups non fat milk
2 tablespoons polyunsaturated margarine, melted
1 1/2 cups sifted flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda

Mix together the egg substitute, non fat milk and melted margarine.

Combine the flour, sugar, baking powder, salt and baking soda. Add the liquid ingredients to the dry ingredients and beat until the dry ingredients are moistened and the batter is wet and lumpy.

Pour onto a hot griddle one large tablespoon at a time for each pancake. Cook until the pancakes are puffed and bubbly. Turn with a spatula and continue cooking until the underside is browned.

Sliced bananas or blueberries or artificial chocolate chips can be added to the batter before cooking.

Nutritional Facts:

Serves: 4
Total Calories: 221
Calories from Fat: 17

More Recipes from the The Happy Heart Cookbook Cookbook:
Omelet for Two
Frittata for Two
Pancakes
French Toast