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."

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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