Why settle for store-bought pancake mixes when you can so easily make your own, more wholesome pancakes? These whole-wheat pancakes are light and delicious. Add some chopped berries if you like, and serve with warmed fruit compote or maple syrup. Just steer clear of butter!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 egg, lightly beaten
- 1 cup low-fat buttermilk
- 2 tbsp honey
Preparation:
Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl. In a small bowl, combine egg, buttermilk and honey. Make a well in dry ingredients and stir in egg and buttermilk mixture.
Allow batter to rest for a few minutes.
Preheat griddle to 375 degrees or set a nonstick frying pan to medium-high heat. Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.
Makes 8 pancakes.
Per 2 pancake serving: Calories 188, Calories from Fat 21, Total Fat 2.3g (sat 0.8g), Cholesterol 55mg, Sodium 236mg, Carbohydrate 34.2g, Fiber 3.7g, Protein 7.6g
