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Whole-Wheat Buttermilk Pancakes

Yield 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
Light, fluffy flapjacks, topped with butter and drizzled with sweet syrup, guarantee you'll start the day off right.

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 3.6 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 canola oil
  • 1 large egg
  • 1 large egg white
  • Cooking spray
  • 3/4 cup maple syrup
  • 3 tablespoons butter

Nutrition Information

  • calories 347
  • fat 9.9 g
  • satfat 4.4 g
  • monofat 3.4 g
  • polyfat 1.3 g
  • protein 7.4 g
  • carbohydrate 59.2 g
  • fiber 2.3 g
  • cholesterol 53 mg
  • iron 2.1 mg
  • sodium 520 mg
  • calcium 197 mg

How to Make It

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

  2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. 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.