ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whole Wheat Pancakes with Peanut Butter Sauce

Photo: Greg Dupree; Styling: Caroline M. Cunningham


Hands-on time 40 mins
Total time 40 mins
Yield Makes 6 servings
Carolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."


  • 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

Nutrition Information

  • calories 278
  • fat 16.6 g
  • protein 10.6 g
  • carbohydrate 25.4 g
  • fiber 3.3 g

How to Make It

  1. 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