Recipe - Peach Pancakes

Three fourths cup Unbleached White Flour
Three fourths cup Whole Wheat Flour
2 tablespoon Granulated Sugar; Note 1
1 One half tablespoon Baking Powder
One fourth teaspoon Salt
1 teaspoon Cardamom
One half teaspoon Cinnamon
2 lg Eggs; Or Egg Replacer
Equivalent
One half teaspoon Almond Extract
1 cup Nonfat Milk; Or Oat Milk
2 tablespoon Mango Chutney; Finely
Chopped
2 lg Peaches; Finely Diced (Abt 1
One half C)
Cooking Spray

Lacto/Ovo/Vegan

Note 1: Or naturally milled cane sugar

Serve these healthy and delicious pancakes with pure maple syrup or a
dollop of plain yogurt.

Preheat oven to 250F. In a med bowl, whisk together flours, sugar, baking
powder, salt, cardamom, and cinnamon. In another bowl, combine eggs, almond
extract, milk, and chutney. Whisk well to blend.

Pour liquid mixture over dry mixture, all at once, using a rubber spatula
to scrape the bowl. Using a spoon, mix the batter just until the dry
ingredients are incorporated. (Don't beat the batter or your pancakes will
be tough.) Fold in peaches.

Heat a large, nonstick skillet or griddle over med heat. Spray or brush
lightly with oil. Drop One fourth C measures of batter onto heated skillet,
without crowding (or turning the pancakes will be difficult). Cook for 3
5 min o runtil tiny bubbles appear on the top. Turn pancakes and cook the
other side for 2 3 min, or until med brown. Transfer cooked panceakes to
an ovenproof platter and keep warm in the oven. Continue cooking remaining
batter, brushing or spraying skillet between batches.

NOTES : Cal 74.2 Total Fat 0.8g Sat Fat 0.2g Carb 14.2g Fib 1.3g Pro 3g Sod
172mg CFF 9.7%

Recipe by: Veggie Life, June 1998

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Jul 29,
1999, converted by MM_Buster v2.0l.