BUTTERMILK PANCAKES, WHOLE WHEAT

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 4.4 g
  • Cholesterol: 59.6 mg
  • Sodium: 237.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.3 g

View full nutritional breakdown of BUTTERMILK PANCAKES, WHOLE WHEAT calories by ingredient
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Introduction

HEALTHIER VERSION OF CLASSIC RECIPE HEALTHIER VERSION OF CLASSIC RECIPE
Number of Servings: 6

Ingredients

    1 cup FLOUR, WHOLE WHEAT PASTRY FLOUR, BOB'S RED MILL
    2 tsp BAKING POWDER, REDUCED SODIUM, ALUMINUM FREE, RUMFORD
    0.25 tsp SALT, PINK HIMALAYAN SEA SALT

    100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
    .5 cup BUTTERMILK Mayfield Farms Reduced Fat
    .5 cup MILK 2%, ORGANIC, HORIZON
    1 tbsp COCONUT OIL, 100% PURE REFINED, NON-HYDROGENATED
    STEVIA TO TASTE

Tips

You can add fresh or frozen blueberries or canned or frozen corn.


Directions

Whisk together flour, baking powder and salt. Set aside..Whisk together room temp eggs. lowfat buttermilk & 2% milk. add Stevia liquid or powder to taste. Add flour mixture and fully combine, do not over beat it will toughen the batter. Heat pancake griddle to 400 degrees. When water droplets bounce, brush with 1/2 the Coconut oil unto the griddle. Laddle the batter, making 6 pancakes. Turn once (brush more oil on griddle) Serve on warmed plates with desired toppings.

Serving Size: Makes 6 medium pankcakes

Number of Servings: 6

Recipe submitted by SparkPeople user MYHEALTHYLIFE64.

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