whole wheat buttermilk pancakes

Name: Whole Wheat Buttermilk Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/2 cup(s) all-purpose flour; 1 cup(s) whole wheat flour; 2 tablespoon(s) splenda granulated; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 1/2 cup(s) low-fat buttermilk; 1 tablespoon(s) vegetable oil; 1 - large egg1; - large egg white; - cooking spray

18 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Aug 12, 2014

Whether you're serving up breakfast for dinner or a delicious weekend brunch, make an extra batch of pancakes and freeze to save for busy mornings. I like adding in a touch of cinnamon to the flour mix

Rate

prep time 5 Min

cook time 15 Min

method Griddle

yield 6 (2 pancakes each)

Ingredients

1/2 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons splenda granulated
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 - large egg1
- large egg white
- cooking spray

How To Make whole wheat buttermilk pancakes

Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Step 2

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
Step 3

Serve with no added sugar syrup and butter, no sugar added jam or some fresh fruit.
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