Whole Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.9
  • Total Fat: 5.0 g
  • Cholesterol: 1.3 mg
  • Sodium: 180.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Whole Wheat Buttermilk Pancakes calories by ingredient
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Introduction

A healthier adaptation of the pancake recipe on the back of Stewarts Buttermilk Quart. Set your oven to 200, to keep those babies warm while you are flipping the rest. A healthier adaptation of the pancake recipe on the back of Stewarts Buttermilk Quart. Set your oven to 200, to keep those babies warm while you are flipping the rest.
Number of Servings: 12

Ingredients

    1/2 c Whole Wheat Flour
    1 c Flour
    1/4 c sugar
    1 tsp baking soda
    1 tsp baking powder
    1/4 cup canola oil (or other veg oil, NOT olive)
    2 egg whites
    1 c buttermilk
    1/2 c 1% milk

Tips

I use my 2 oz disher (aka muffin scoop) to make equal sized pancakes so my calorie count PER PANCAKE is accurate. You can use a 1/4 measure if you dont have one.


Directions

1) Put griddle on to heat. I turn to #4 on my gas stove with a cast iron 2-burner griddle.
2) Mix dry ingredients. Use a fork to blend thoroughly.
3) Add wed ingredients to a well. Then mix ~15 strokes until just blended.
4) Use cooking spray or a bit of extra oil on a paper towel to grease the griddle.
5) Cook ~2 min until dry around the edges and then flip, cook ~1 min until other side is Golden Brown and Delicious.

Serving Size: makes 12- 4" pancakes with 1/4c or 2 oz batter.

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