Whole Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 131.9
  • Total Fat: 5.3 g
  • Cholesterol: 31.8 mg
  • Sodium: 220.5 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Whole Wheat Buttermilk Pancakes calories by ingredient
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Number of Servings: 7


    1/2 c whole wheat flour
    1/2 c AP flour
    1 egg
    2T vegetable oil
    1T sugar
    1 c milk, 1%
    1t lemon juice
    1t baking powder
    1/4 t baking soda
    1/4 t salt
    1/3 c blueberries
    1/4 t cardamom


1 Whisk the flours, baking powder, baking soda, cardamom, salt and sugar together.

2. Combine the milk and lemon juice and set aside for 5 minutes to let it thicken and sour to better substitute as buttermilk.

3. Whisk together the 'buttermilk', egg and oil.

4. Combine the wet and dry ingredients and mix for about 5 seconds - just long enough to moisten the batter. Do not overmix. There should still be a bit of visible flour.

5. Heat your skillet over medium heat for 3-5 minutes. Coat lightly with oil and use your 1/4c for a scoop for the batter. Cook on the first side for 2 minutes (until big bubbles form), flip and cook for 1.5 minutes more.

Number of Servings: 7

Recipe submitted by SparkPeople user SUBJNCTIVE.

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