- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 3 egg whites
- In a small bowl, combine the first four ingredients. In another bowl, combine the buttermilk, oil and vanilla; add to dry ingredients. In a large bowl, beat egg whites until soft peaks form; fold into batter.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Yield: 12 pancakes.
Originally published as Low-Cholesterol Pancakes in Taste of Home December/January 2000, p16
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Reviewed Jan. 5, 2010
"I would definitely use this recipe again. My husband loved it."