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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 4.2 g
  • Cholesterol: 37.9 mg
  • Sodium: 504.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.5 g

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

Submitted by: DARK_BLUE

Introduction

Delicious "light" pancakes from Cooking light magazine. I'm leaving out the 3 tablespoons of sugar because pancakes don't need sugar, that's what maple syrup is for! Delicious "light" pancakes from Cooking light magazine. I'm leaving out the 3 tablespoons of sugar because pancakes don't need sugar, that's what maple syrup is for!
Number of Servings: 6

Ingredients

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

Directions

Makes 6 servings (12 pancakes- 2 large pancakes per serving, about 3/4 cup of batter per pancake).

Combine all ingredients in a bowl and beat with an electric mixer until smooth.

Heat a nonstick griddle or skillet on medium heat. Spoon about 3/4 cup batter per pancake onto griddle (if you're like me and you like mini pancakes, about 1/4 cup per pancake). Following normal pancake procedure, turn pancakes over when tops are covered with bubbles and edges look coevered.

Serve with syrup (105 calories for 2 tablespoons) and butter (102 calories for 1 tablespoon) for a total of 376 calories per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user DARK_BLUE.






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