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Makes about 24 silver-dollar size pancakes
Serves 6
Use fresh or frozen peas for a striking green pancake.
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1 cup all-purpose flour
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250 mL
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1 tablespoon baking powder
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15 mL
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1/2 teaspoon salt
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2 mL
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1 cup egg substitute
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250 mL
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1 cup evaporated skim milk
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250 mL
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1/2 cup Sweet Pea Purée*
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125 mL
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1/4 cup chopped fresh parsley
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50 mL
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pinch of nutmeg
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pinch
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1/8 teaspoon black pepper
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0.5 mL
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Sift together flour, baking powder and salt. In a large bowl, whisk together remaining ingredients. Fold in flour mixture. Spray a large non-stick pan lightly with non-stick cooking spray. For each pancake, spoon about 2 tablespoons/25 mL of batter into the pan. When bubbles form and edges are light brown, flip pancake and leave until fully cooked, 2 minutes. Keep warm and serve as soon as possible.
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*For the Sweet Pea Purée:
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In a blender or food processor, purée 1 cup/250 mL sweet peas with 1 tablespoon/15 mL hot water until smooth. Strain through a fine strainer. Reserve liquid and discard solids.
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nutrient analysis (per serving):
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Total Energy:
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152 calories
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Fat:
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2 g
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Saturated Fat:
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trace
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Cholesterol:
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2 mg
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Sodium:
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523/ mg
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