Whole Wheat "Buttermilk" Pancakes

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 116.1

Total Fat: 4.3 g
Cholesterol: 18.3 mg
Sodium: 349.4 mg
Total Carbs: 16.8 g
Dietary Fiber: 2.1 g
Protein: 3.9 g

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

Introduction

This healthier version of traditional buttermilk pancakes was a hit with my kids. I substituted whole wheat flour for white flour and nonfat milk and vinegar for buttermilk, making these pancakes lower in fat and higher in fiber. This healthier version of traditional buttermilk pancakes was a hit with my kids. I substituted whole wheat flour for white flour and nonfat milk and vinegar for buttermilk, making these pancakes lower in fat and higher in fiber.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 12

Ingredients

1 3/4 cup Whole Wheat Flour

2 Tbsp of packed Brown Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1 large egg, slightly beaten

1 1/2 cup Nonfat milk

1 1/2 Tbsp Vinegar

3 Tbsp Cooking Oil

Directions

Start by making the milk sour by mixing the milk and vinegar in a small bowl.

Sift together all the dry ingredients - flour, sugar, baking powder, baking soda, and salt.

Add the egg and oil to the milk mixture.

Add the milk mixture to the dry ingredients and whisk.

Cook over medium heat for 1-2minutes per side.

Makes 12 4" pancakes/servings

Number of Servings: 12

Recipe submitted by SparkPeople user GREENEYES31.