Buttermilk Pancakes

Good old fashioned buttermilk pancakes are hard to beat. Serve them with pure maple syrup or with fresh berries and a little low fat vanilla yogurt.

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 egg, lightly beaten, or 1/4 cup egg substitute
• 1 cup low fat buttermilk
• 2 tsp canola oil
• 1 tsp vanilla extract
• 1 cup seasonal chopped fruit (optional)

Combine flour, sugar, baking powder and baking soda in a large bowl. In another bowl, combine egg , buttermilk, oil and vanilla. Make a well in the center of flour mixture and add wet ingredients. Stir with a whisk until smooth. If you’re using fruit, add it now. For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 1 1/2 minutes. Cook for 1 minute on second side.

Serves 5 (2 pancakes)

Per Serving: Calories 180, Calories from Fat 31, Total Fat 3.5g (sat 0.7g), Cholesterol 44mg, Sodium 266mg, Carbohydrate 31.8g, Fiber 0.6g, Protein 5.4g

User Reviews