Cherry Wheat Pancakes

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 20.3g
  • Cholesterol: 22mg
  • Iron: 0.8mg
  • Sodium: 156mg
  • Calories from fat: 18%
  • Fiber: 1.8g
  • Calcium: 45mg

Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 2/3 cup chopped dried sweet cherries
  • Cooking spray
  • 1 1/2 teaspoons powdered sugar

Preparation

  1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Stir in cherries.
  2. . Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/4 cup batter for each pancake onto pan. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle with powdered sugar.
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