Pancakes for One
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup whole wheat pastry flour1 1/2 tsp evaporated cane juice (granulated sugar)1/2 tsp baking powder1/4 tsp baking sodatiny pinch of salt1 egg white1/2 cup low fat buttermilk (I used 1/2 cup of non-fat milk and a dash of lemon juice, mix it you got buttermilk)After you make the batter, you can fold in anything you like, such as blueberries, chocolate chips, nuts, strawberries, peanut butter, vanilla, cinnamon, ginger, pumpkin ect...
In a medium mixing bowl, whisk together the flour through salt.
In a large mixing bowl, whisk together the egg white and buttermilk.
Stir dry ingredients into the wet just until moistened.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Serving Size: 4 - 5" pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user SHELBSYD.
In a large mixing bowl, whisk together the egg white and buttermilk.
Stir dry ingredients into the wet just until moistened.
Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
When hot, spoon the batter into the skillet by the 1/4 cupful.
When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
Flip pancakes and let cook for another minute or so, or until golden brown.
Serving Size: 4 - 5" pancakes
Number of Servings: 1
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 302.8
- Total Fat: 1.1 g
- Cholesterol: 2.5 mg
- Sodium: 678.4 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 8.0 g
- Protein: 15.0 g
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