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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.5
  • Total Fat: 4.2 g
  • Cholesterol: 37.9 mg
  • Sodium: 504.9 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Whole-Wheat Buttermilk Pancakes calories by ingredient
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Whole-Wheat Buttermilk Pancakes

Submitted by: COPEKAT

Introduction

Hall of Fame Cooking Light Recipe that my family loves! Original recipe calls for 2 cakes with 1 1/2 tsp butter and 2 TB syrup per serving which equals 347 calories, 9.9 g fat, 7.4 g protein, 59.2 carbs, 2.3 fiber and 520 mg sodium. We use spray butter and fresh strawberries to cut fat and calories by a third.

NOTE: DO NOT OVER MIX! The key to light and fluffy pancakes is to only stir the batter until moist and then let it sit for 10-15 minutes. This lets the flours moisten naturally without creating gluten, which toughens the pancakes and the levening agents to age and react.
Hall of Fame Cooking Light Recipe that my family loves! Original recipe calls for 2 cakes with 1 1/2 tsp butter and 2 TB syrup per serving which equals 347 calories, 9.9 g fat, 7.4 g protein, 59.2 carbs, 2.3 fiber and 520 mg sodium. We use spray butter and fresh strawberries to cut fat and calories by a third.

NOTE: DO NOT OVER MIX! The key to light and fluffy pancakes is to only stir the batter until moist and then let it sit for 10-15 minutes. This lets the flours moisten naturally without creating gluten, which toughens the pancakes and the levening agents to age and react.

Number of Servings: 6

Ingredients

    3.4 oz or 3/4 cup all-purpose flour
    3.6 oz or 3/4 cup whole-wheat flour
    3 TB Sugar
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 1/2 cups low-fat buttermilk
    1 TB canola oil
    1 large egg
    1 large egg white
    cooking spray
    (optional: 3/4 cup maple syrup & 3 TB butter SEE NOTES ABOVE)

Directions

Makes 6 - 2 pancake servings
Weight and lightly spoon flours into dry measuring cups. level with knife. Combine flours and all the dry ingredients in a mixing blow, stirring with a whisk to combine. In a seperate bowl combine buttermilk, oil, egg and egg white stirring with a whisk to combine. Add buttermilk misture to flour mixture, stirring only unti moist.

Number of Servings: 6

Recipe submitted by SparkPeople user COPEKAT.






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