"When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe," says Dorothy Anne Adams of Valier, Montana. "These pancakes are light, tender and slightly sweet."
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts2 pancakes: 210 calories, 10g fat (1g saturated fat), 2mg cholesterol, 330mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
Originally published as Low-Cholesterol Pancakes in Taste of Home December/January 2000
Feb 8, 2018
Not bad. Very fluffy,
Jan 23, 2018
Not bad. Very fluffy, but I didn't find them particularly flavorful.
Jan 5, 2010
I would definitely use this recipe again. My husband loved it.