Fruit-Smothered Whole-Wheat Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 cups whole wheat flour1 1/2 cups low fat buttermilk1 beaten egg1 tablespoon sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 cups fresh blueberries, raspberries, &/or blueberries1/2 cup raspberry sauce:-1 1/2 cups unsweetened frozen raspberries, thawed.-2 tablespoons sugar1 tablespoon orange juice
In a medium mixing bowl, combine the flour, buttermilk, egg, sugar, baking powder, baking soda, and salt. Stir gently until all ingredients are 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 pancaes. Flip and cook until the undersides are lightly browned.
Place 2 pancakes on each of 4 plates. Spoon 2 tablespoons raspberry sauce (recipe below) over the pancakes and top with 1/2 cup mixed berries.
Yield: 4 servings.
Volumetrics recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user EUMENIDES_K.
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 pancaes. Flip and cook until the undersides are lightly browned.
Place 2 pancakes on each of 4 plates. Spoon 2 tablespoons raspberry sauce (recipe below) over the pancakes and top with 1/2 cup mixed berries.
Yield: 4 servings.
Volumetrics recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user EUMENIDES_K.
Nutritional Info Amount Per Serving
- Calories: 281.2
- Total Fat: 3.3 g
- Cholesterol: 56.9 mg
- Sodium: 538.9 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 11.5 g
- Protein: 10.6 g
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