Kat's IHOP Buttermilk Pancakes

Kat's IHOP Buttermilk Pancakes
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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
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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.

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.

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