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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."

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

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