Size: 2.8 oz
Servings Per Container: 8 Pancakes
Ingredients: Soy protein concentrate, dried banana, wheat bran, pure vegetable fiber, dried egg white, wheat flour, corn starch, whey protein, oat fiber, dried blueberries, calcium acid phosphate, bicarbonate of soda, low glycemic monosaccharide, low glycemic fruit concentrate, vanilla powder, silica.
Nutrition Facts: per 1 Pancake (9.9 g dry) : Calories 22, Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 1 mg, Sodium 139 mg, Carbohydrate 5 g, Fiber 3 g, Sugar 0 g, Sugar Alcohol 0 g, Protein 3 g.
INSTRUCTIONS : You will need 3 tablespoons heavy cream and sour cream (fat free or regular may be substituted), 3/4 cup water and 1 large egg (egg beater type substitute may be substituted) to make eight 6" pancakes. In medium / large size mixing bowl, combine 1 egg and whisk until yellow and slightly foamy (1/2 minute). Add dry mix, 3 tablespoons heavy cream and 3/4 cup water. Whisk for 1 minute until well blended. Spray the griddle or hot pan with non stick cooking oil and pour 1/4 cup of the prepared batter into pan. Cook for JUST 30 SECONDS and using spatula gently lift the pancake's edge to be sure it is browned. Turn pancake and cook for JUST ANOTHER 20 SECONDS. If desired place pancakes on a plate and cover with foil to keep warm.
FOR FLUFFY PANCAKES : Whip egg white in small bowl until soft peaks form, then fold gently into mixture. Store in airtight container in refrigerator or freeze.