Whole Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 2.4 g
  • Cholesterol: 1.3 mg
  • Sodium: 822.5 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.6 g

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


Introduction

yummy, easy, good for you pancakes! yummy, easy, good for you pancakes!
Number of Servings: 5

Ingredients

    1 cup whole grain flour
    1 Tbsp Splenda Brown Sugar Blend
    5 Tbsp Splenda (granulated)
    2.5 Tbsp baking powder (or 1 Tbsp of baking powder and 1.5 tsp baking soda)
    1/4 cup egg substitute
    1 cup, 3 Tbsp fat free milk
    1 Tbsp white vinegar (or, instead of milk and vinegar, use 1 and 1/4 cups of buttermilk, although this will affect the # of calories!)
    2 Tbsp light margarine (melted)

Directions

Combine dry ingredients in a bowl. In a separate bowl, mix egg substitute, milk, and vinegar (mix well. I used a whisk). Pour liquids into dry ingredients and stir until smooth. Add melted margarine to batter. Cook on hot griddle (or a large skillet), lightly coated with cooking spray. Flip pancakes when bubbles appear on surface and bottom side is golden brown. (Makes about 15 medium sized pancakes, or 3 pancakes per person, for 5 people.)

Number of Servings: 5

Recipe submitted by SparkPeople user KOSZCZUKBA.