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Recipe Summary

prep:
7 mins
cook:
13 mins
total:
20 mins
Yield:
10 servings (serving size: 1 pancake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Stir in cherries.

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  • . Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/4 cup batter for each pancake onto pan. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle with powdered sugar.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

117 calories; fat 2.3g; saturated fat 0.4g; protein 3.1g; carbohydrates 20.3g; cholesterol 22mg; iron 0.8mg; sodium 156mg; calories from fat 18%; fiber 1.8g; calcium 45mg.
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