Kat's IHOP Buttermilk Pancakes

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 121.8

Total Fat: 0.9 g
Cholesterol: 2.0 mg
Sodium: 364.1 mg
Total Carbs: 23.1 g
Dietary Fiber: 3.4 g
Protein: 6.0 g

View full nutritional breakdown of Kat's IHOP Buttermilk Pancakes calories by ingredient

Introduction

My version of the IHOP pancake recipe... lower in fat.
Replaced sugar with Stevia.
Replaced oil with applesauce.
Replaced egg with egg substitute.
Removed salt. My version of the IHOP pancake recipe... lower in fat.
Replaced sugar with Stevia.
Replaced oil with applesauce.
Replaced egg with egg substitute.
Removed salt.

Minutes to Prepare: 5

Minutes to Cook: 8

Number of Servings: 6

Ingredients

Eagle Mills White Whole Wheat Flour, 1.25 cup

Kroger Break Free Egg, 0.25 cup

Buttermilk, lowfat, 1.25 cup

Stevia, 4 packets

Baking Powder, 1 tsp

Baking Soda, 1 tsp

Applesauce, unsweetened, 0.25 cup

Directions

Sift dry ingredients into bowl.
Whisk wet ingredients together.
Whisk wet ingredients into dry ingredients.
Spray non-stick griddle with Pam.
Pour pancake mix onto griddle in 6 even circles.
Allow to cook on one side till done, flip and cook through.
Serve hot with choice of topping.
Enjoy!

Serving Size: Makes 6 Pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user BLVINBUTTERFLYS.