Whole Wheat Pancakes with Peanut Butter Sauce

Southern Living
Whole Wheat Pancakes with Peanut Butter SauceRecipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham


Carolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."
Makes 6 servings


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1 cup fat-free milk
2 large egg whites
2 tablespoons dark brown sugar
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon table salt
1/2 cup creamy peanut butter
Sliced grapes, syrup


Hands-on: 40 Minutes
Total: 40 Minutes
Stir together milk, egg whites, brown sugar, olive oil, and vinegar in a medium bowl. Stir in whole wheat flour, baking powder, and salt until just combined. Pour about 2 Tbsp. batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately with sliced grapes and syrup.

Created date

November 2013

Nutritional Information

Calories 278
Fat 16.6 g
Protein 10.6 g
Carbohydrate 25.4 g
Fiber 3.3 g