Whole Wheat Buttermilk Pancakes

<p>Whole Wheat Buttermilk Pancakes</p>
Randy Mayor; Melanie J. Clarke

Whip up fluffy yet filling pancakes in only 20 minutes.

Yield:

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

Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 351
Caloriesfromfat 26 %
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 cup all-purpose flour
3/4 cup whole wheat flour
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

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

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.

Note:

Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.