BUTTERMILK PANCAKES, WHOLE WHEAT

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 cup FLOUR, WHOLE WHEAT PASTRY FLOUR, BOB'S RED MILL 2 tsp BAKING POWDER, REDUCED SODIUM, ALUMINUM FREE, RUMFORD 0.25 tsp SALT, PINK HIMALAYAN SEA SALT 100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) .5 cup BUTTERMILK Mayfield Farms Reduced Fat .5 cup MILK 2%, ORGANIC, HORIZON 1 tbsp COCONUT OIL, 100% PURE REFINED, NON-HYDROGENATED STEVIA TO TASTE
Directions
Whisk together flour, baking powder and salt. Set aside..Whisk together room temp eggs. lowfat buttermilk & 2% milk. add Stevia liquid or powder to taste. Add flour mixture and fully combine, do not over beat it will toughen the batter. Heat pancake griddle to 400 degrees. When water droplets bounce, brush with 1/2 the Coconut oil unto the griddle. Laddle the batter, making 6 pancakes. Turn once (brush more oil on griddle) Serve on warmed plates with desired toppings.

Serving Size: Makes 6 medium pankcakes

Number of Servings: 6

Recipe submitted by SparkPeople user MYHEALTHYLIFE64.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 137.5
  • Total Fat: 4.4 g
  • Cholesterol: 59.6 mg
  • Sodium: 237.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.3 g

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