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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 189.2
  • Total Fat: 4.1 g
  • Cholesterol: 37.9 mg
  • Sodium: 311.1 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.4 g

View full nutritional breakdown of Cooking Light Whole Wheat Buttermilk Pancakes (with cinnamon!) calories by ingredient
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Cooking Light Whole Wheat Buttermilk Pancakes (with cinnamon!)

Submitted by: COPEKAT

Introduction

This is from the March 2010 issue, slightly modified in that I added 1/2 tsp of cinnamon.

The smell of these cooking is absolutely divine! I serve with fresh bananas and sliced strawberries so no syrup is needed. If we feel like syrup that day, we omit the sugar.

Be warned, the batter is thinner than most, but this makes for a light and fluffy cake. We sometimes reduce the size to make extras for reheating during the week for a quick, on-the-run breakfast.

If you have a digital kitchen scale ($19.99 Bed, Bath & Beyond - Biggest Loser Taylor Digital!) the measurements and texture are optimal.
This is from the March 2010 issue, slightly modified in that I added 1/2 tsp of cinnamon.

The smell of these cooking is absolutely divine! I serve with fresh bananas and sliced strawberries so no syrup is needed. If we feel like syrup that day, we omit the sugar.

Be warned, the batter is thinner than most, but this makes for a light and fluffy cake. We sometimes reduce the size to make extras for reheating during the week for a quick, on-the-run breakfast.

If you have a digital kitchen scale ($19.99 Bed, Bath & Beyond - Biggest Loser Taylor Digital!) the measurements and texture are optimal.

Number of Servings: 6

Ingredients

    3.4 ounces all-purpose flour (about 3/4 cup)
    3.6 ounces whole-wheat flour (about 3/4 cup)
    3 TB sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1 1/2 cups low-fat buttermilk
    1 tablespoon canola oil
    1 large egg
    1 large egg white
    cooking spray

Directions

Makes 6 servings (2 pancakes each)

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Heat a nonstick griddle or skillet over medium heat. Coat with cooking spray. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancackes over when tops are covered with bubbles and edges look cooked.

Number of Servings: 6

Recipe submitted by SparkPeople user COPEKAT.






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