Hands-on Time
40 Mins
Total Time
40 Mins
Yield
Makes 6 servings
Photo: Greg Dupree; Styling: Caroline M. Cunningham 

How to Make It

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.

The Slim Down South Cookbook, Oxmoor House, 2013

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