Whole-Wheat Buttermilk Pancakes

recipe
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.

Yield:

6 adult servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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

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