Whole Wheat Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Dry Ingredients3/4 c. all purpose flour1/4 c. whole wheat flour1 tsp. baking power1/4 tsp. baking soda1/2 tsp. saltWet Ingredients3 tsp. brown sugar, unpacked1 egg1 1/2 c. buttermilk, lowfat
Mix together your Dry Ingredients in a medium bowl. Set aside.
Mix together your Wet Ingredients in a separate container until well blended.
Add the Wet Ingredients to the Dry Ingredients and mix just until the mixture is fully incorporated. There will be some lumps -- this is okay.
Preheat your griddle to 350F or until drops of water "dance" on the surface. Shape your pancakes, cooking for 2 minutes on the first side or until the sides are dry and the surface is covered with bubbles. Flip with a pancake turner and cook for another 2 minutes. Remove pancake to a warm place (oven or plate covered with foil) while finishing the rest of the pancakes.
Makes 12 6-inch pancakes. Serve with maple syrup or fruit.
Number of Servings: 12
Recipe submitted by SparkPeople user MUIMI07.
Mix together your Wet Ingredients in a separate container until well blended.
Add the Wet Ingredients to the Dry Ingredients and mix just until the mixture is fully incorporated. There will be some lumps -- this is okay.
Preheat your griddle to 350F or until drops of water "dance" on the surface. Shape your pancakes, cooking for 2 minutes on the first side or until the sides are dry and the surface is covered with bubbles. Flip with a pancake turner and cook for another 2 minutes. Remove pancake to a warm place (oven or plate covered with foil) while finishing the rest of the pancakes.
Makes 12 6-inch pancakes. Serve with maple syrup or fruit.
Number of Servings: 12
Recipe submitted by SparkPeople user MUIMI07.
Nutritional Info Amount Per Serving
- Calories: 57.9
- Total Fat: 0.8 g
- Cholesterol: 18.3 mg
- Sodium: 39.0 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.3 g
- Protein: 2.6 g
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