Whole Wheat/Buckwheat Pancakes

3/4 cup whole grain flour
1/4 cup buckwheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt (I do not add)
1 cup buttermilk ( I use 1%)
1 large egg, at room temperature, separated
3 tbsp + 2 tsp melted butter (I use Virgin Olive Oil)
8 drops liquid stevia

In a large bowl, combine the flours, baking powder, baking soda & salt.

In a glass measuring cup, mix the milk, egg yolk, 3 tbsp butter (oil) and the stevia. Stir into the flour mixture until well-combined. In a small bowl, whip the egg white until it forms stiff, but not dry, peaks. Fold into the batter. The batter will be light but not fluid.

Heat a nonstick griddle over medium-low heat and add half of the remaining butter (oil). For each pancake, spoon 1/4 cup batter onto the griddle, making 4 cakes at a time, each about 4 inches in diameter. Cook the first side until the edges begin to look dry, about 3 minutes. Flip the cakes and cook the second side for 2 - 3 minutes. Continue making cakes in the same manner until all the batter is used. Serve hot with syrup. Enjoy!

For an elegant blueberry variation of this recipe fold in 1/3 cup blueberries into your finished butter and prepare as above. Serve with a low cal syrup, fresh berries and a dollop of low fat whipped cream (if desired) (I add 1/4 cup blueberries on the top of my pancake while it is cooking so I am able to count the blueberries) Nutrition is calculated using olive oil, 1 %milk and no salt.

Serving Size: 8 4" pancakes

Number of Servings: 8

Recipe submitted by SparkPeople user SANDI1367.