Preparation:
Preheat oven to 350 degrees. Mix all ingredients in a bowl with a fork until all lumps are gone and texture is creamy. Using butter, grease a cookie sheet. Using an ice cream scoop, pour batter into 3-1/2" diameter pancakes. Bake for about 7 minutes. Pancakes will be puffy when first taken from the oven but will "wrinkle" down while cooling. You can bake a batch or 2 of these at night and freeze them in individual portions using sandwich bags. The maple flavoring curbs the temptation of using a high carb syrup. One breakfast idea is to put a pat of creamcheese in the middle of one and roll it up. |
