Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3/4 cup self-raising whole wheat flour2 tsp. sugar1/2 tsp. baking powder3/4 cup buttermilk1/4 cup water1 egg
1. Sift flour, baking powder and sugar into a bowl.
2. Whisk together the buttermilk, egg and water in a separate bowl.
3. Slowly add the wet ingredients to the dry ingredients. Whisk until smooth.
***
4. Heat a large non-stick pan or griddle over medium heat. Spray with canola oil. Pour your pancakes. Once bubbles appear, flip them over to the other side. Cook until golden on both sides. Store in oven at low temperature to keep warm.
5. Serve with fresh fruit and non-fat yogurt or whatever goodness tickles your fancy.
*** OR: Chuck everything into a blender and process. Scrape down the side a couple times. Usually works well. Pour pancakes straight from blender into prepared pan.
Number of Servings: 3
Recipe submitted by SparkPeople user ROOTABERGER.
2. Whisk together the buttermilk, egg and water in a separate bowl.
3. Slowly add the wet ingredients to the dry ingredients. Whisk until smooth.
***
4. Heat a large non-stick pan or griddle over medium heat. Spray with canola oil. Pour your pancakes. Once bubbles appear, flip them over to the other side. Cook until golden on both sides. Store in oven at low temperature to keep warm.
5. Serve with fresh fruit and non-fat yogurt or whatever goodness tickles your fancy.
*** OR: Chuck everything into a blender and process. Scrape down the side a couple times. Usually works well. Pour pancakes straight from blender into prepared pan.
Number of Servings: 3
Recipe submitted by SparkPeople user ROOTABERGER.
Nutritional Info Amount Per Serving
- Calories: 162.8
- Total Fat: 2.8 g
- Cholesterol: 73.6 mg
- Sodium: 167.7 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.7 g
- Protein: 8.1 g
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