Whole Wheat Pancakes with Peanut Butter Sauce

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
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 16.6g
  • Protein: 10.6g
  • Carbohydrate: 25.4g
  • Fiber: 3.3g

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

  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.
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