Whole-Wheat Buttermilk Pancakes
- Number of Servings: 4
Ingredients
1 1/4 cup whole-wheat pastry flour1 Tbs splenda (or sugar)1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1/2 tsp ground cinnamon1/2 tsp ground nutmeg1 1/2 cup low-fat buttermilk1 egg, beaten1 tsp vanilla extract
In a medium mixing bowl whisk all dry ingredients, then add wet ingredients and stir gently until mixed. The batter should be slightly lumpy.
Heat a skillet lightly coated with cooking spray over medium heat. Pour 1/4 cup batter into the skillet for each pancake. The pancakes will be ready to flip when small bubbles appear along the sides of the pancakes. Flip and cook until the undersides are slightly browned.
Makes 4 servings of 2 pancakes each.
Heat a skillet lightly coated with cooking spray over medium heat. Pour 1/4 cup batter into the skillet for each pancake. The pancakes will be ready to flip when small bubbles appear along the sides of the pancakes. Flip and cook until the undersides are slightly browned.
Makes 4 servings of 2 pancakes each.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 2.7 g
- Cholesterol: 49.9 mg
- Sodium: 538.7 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.1 g
- Protein: 8.4 g
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