Better-For-You Buttermilk Pancakes Recipe
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large egg whites
- 1 large egg
- 2 cups buttermilk
- 2 tablespoons canola oil
- Fresh mixed berries, optional
- 1. In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: 16 pancakes.
2 pancakes (calculated without berries) equals 189 calories, 5 g fat (1 g saturated fat), 29 mg cholesterol, 345 mg sodium, 29 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.