Whole Wheat Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1/2 c whole wheat flour1/2 c AP flour1 egg2T vegetable oil1T sugar1 c milk, 1%1t lemon juice1t baking powder1/4 t baking soda1/4 t salt1/3 c blueberries1/4 t cardamom
1 Whisk the flours, baking powder, baking soda, cardamom, salt and sugar together.
2. Combine the milk and lemon juice and set aside for 5 minutes to let it thicken and sour to better substitute as buttermilk.
3. Whisk together the 'buttermilk', egg and oil.
4. Combine the wet and dry ingredients and mix for about 5 seconds - just long enough to moisten the batter. Do not overmix. There should still be a bit of visible flour.
5. Heat your skillet over medium heat for 3-5 minutes. Coat lightly with oil and use your 1/4c for a scoop for the batter. Cook on the first side for 2 minutes (until big bubbles form), flip and cook for 1.5 minutes more.
Number of Servings: 7
Recipe submitted by SparkPeople user SUBJNCTIVE.
2. Combine the milk and lemon juice and set aside for 5 minutes to let it thicken and sour to better substitute as buttermilk.
3. Whisk together the 'buttermilk', egg and oil.
4. Combine the wet and dry ingredients and mix for about 5 seconds - just long enough to moisten the batter. Do not overmix. There should still be a bit of visible flour.
5. Heat your skillet over medium heat for 3-5 minutes. Coat lightly with oil and use your 1/4c for a scoop for the batter. Cook on the first side for 2 minutes (until big bubbles form), flip and cook for 1.5 minutes more.
Number of Servings: 7
Recipe submitted by SparkPeople user SUBJNCTIVE.
Nutritional Info Amount Per Serving
- Calories: 131.9
- Total Fat: 5.3 g
- Cholesterol: 31.8 mg
- Sodium: 220.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.5 g
- Protein: 4.1 g
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