Whole Wheat Pancakes with Peanut Butter Sauce

Whole Wheat Pancakes with Peanut Butter Sauce Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

Carolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional Information

Calories 278
Fat 16.6 g
Protein 10.6 g
Carbohydrate 25.4 g
Fiber 3.3 g

Ingredients

1 cup fat-free milk
2 large egg whites
2 tablespoons dark brown sugar
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon table salt
1/2 cup creamy peanut butter
Sliced grapes, syrup

Preparation

Stir together milk, egg whites, brown sugar, olive oil, and vinegar in a medium bowl. Stir in whole wheat flour, baking powder, and salt until just combined. Pour about 2 Tbsp. batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately with sliced grapes and syrup.

Note:

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013

January 2014
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