Whole Wheat Buttermilk Pancakes

Name: Whole Wheat Buttermilk Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Ingredients: 1 cup whole grain flour; 1 Tbsp Splenda Brown Sugar Blend; 5 Tbsp Splenda (granulated); 2.5 Tbsp baking powder (or 1 Tbsp of baking powder and 1.5 tsp baking soda); 1/4 cup egg substitute; 1 cup 3 Tbsp fat free milk; 1 Tbsp white vinegar (or instead of milk and vinegar use 1 and 1/4 cups of buttermilk although this will affect the # of calories!); 2 Tbsp light margarine (melted)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 5

Ingredients

1 cup whole grain flour1 Tbsp Splenda Brown Sugar Blend5 Tbsp Splenda (granulated)2.5 Tbsp baking powder (or 1 Tbsp of baking powder and 1.5 tsp baking soda)1/4 cup egg substitute1 cup, 3 Tbsp fat free milk1 Tbsp white vinegar (or, instead of milk and vinegar, use 1 and 1/4 cups of buttermilk, although this will affect the # of calories!)2 Tbsp light margarine (melted)

Directions

Combine dry ingredients in a bowl. In a separate bowl, mix egg substitute, milk, and vinegar (mix well. I used a whisk). Pour liquids into dry ingredients and stir until smooth. Add melted margarine to batter. Cook on hot griddle (or a large skillet), lightly coated with cooking spray. Flip pancakes when bubbles appear on surface and bottom side is golden brown. (Makes about 15 medium sized pancakes, or 3 pancakes per person, for 5 people.)

Number of Servings: 5

Recipe submitted by SparkPeople user KOSZCZUKBA.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 144.4
Total Fat: 2.4 g
Cholesterol: 1.3 mg
Sodium: 822.5 mg
Total Carbs: 26.7 g
Dietary Fiber: 2.9 g
Protein: 6.6 g

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