Whole-Wheat Buttermilk Pancakes

For some reason, I’m always starving on Sunday morning. It’s mainly because I’m a morning person, and I have my breakfast right away in the morning – Lorenzo is completely different – a night owl. He loves sleeping in and does not function well until after 10am on Sunday mornings. Regardless of Lorenzo, I’ll go and prepare breakfast for the both of us while he continues to sleep. But sometimes I like the help in the kitchen, because while I prepare the main dish, he can also prepare the bacon. This particular Sunday morning, I wanted a hearty and light Easter breakfast for the both of us. Lorenzo fried up the bacon, we had a fresh pot of Gavina coffee, eggs over easy, and these delicious Whole-Wheat Buttermilk pancakes. These pancakes were excellent and easy to make, and a perfect way to start the day.

Whole-Wheat Buttermilk Pancakes
Adapted from Cooking Light March 2010 edition
Ingredients:3/4 cup all-purpose flour (3.4 oz)3/4 cup whole-wheat flour (3.6 oz)3 tablespoons sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 cups low-fat buttermilk1 tablespoon canola oil1 large egg1 large egg whitecooking spray3/4 cup maple syrup3 tablespoons butter

Preparation:

1. Weight or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just intil moist.2. Heat a nonstick griddle or non-stick skillet over medium heat. Coat pan with cooking spray. Spoon about 3/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.Yield: 6 servings (serving size 2 pancakes, 2 tablespoons syrup and 1 1/2 teaspoons butter)Calories: 347; Fat: 99.g; Protein: 7.4g; Carb: 59.2g; Fiber: 2.3g; Chol: 53 mg; Iron: 2.1mg; Sodium: 520 mg; Calc: 197 mg

Review: I was really surprised by these pancakes because they were so fluffy and light. I didn’t use regular maple syrup but reduced calorie syrup to lower the calories, but overall it was such a great Easter breakfast.

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