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Whole-Wheat Buttermilk Pancakes

Yield 6 adult servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
Serve the pancakes with heated maple syrup. Remember that serving sizes are designed for adult needs; baby will eat less and need only a small drizzle of syrup.

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 6.3 ounces whole-wheat flour (about 3/4 cup)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 1 large egg white
  • Cooking spray
  • 3/4 cup maple syrup
  • 3 tablespoons butter

Nutrition Information

  • calories 351
  • caloriesfromfat 0.0 %
  • fat 10 g
  • satfat 4.6 g
  • monofat 2.8 g
  • polyfat 1.9 g
  • protein 7.6 g
  • carbohydrate 59.7 g
  • fiber 2.3 g
  • cholesterol 55 mg
  • iron 2.1 mg
  • sodium 570 mg
  • calcium 176 mg

How to Make It

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl, stirring with a whisk. Combine buttermilk and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist.

  2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

  3. For baby: Cut a pancake into bite-sized pieces and serve on a rimmed plate. Drizzle lightly with syrup.

  4. Kitchen Tip: Keep cooked pancakes warm in a 200° oven while preparing remaining pancakes, and then serve to the whole family.

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