Whole-Wheat Buttermilk Pancakes
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)
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Amount per serving
- Calories: 351
- Calories from fat: 0.0%
- Fat: 10g
- Saturated fat: 4.6g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.9g
- Protein: 7.6g
- Carbohydrate: 59.7g
- Fiber: 2.3g
- Cholesterol: 55mg
- Iron: 2.1mg
- Sodium: 570mg
- Calcium: 176mg
- 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
- 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.
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