Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Don’t be fooled, these light and fluffy pancakes are half the fat but equally delicious.

Katie Barriera
Recipe by Cooking Light December 2015

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Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 6 (serving size: 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.

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  • Combine buttermilk and yolks in a bowl; stir with a whisk. Gradually add buttermilk mixture to flour mixture; stir with a whisk just until moist (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.

  • Place egg whites in a medium bowl; beat with a mixer until medium peaks form. Spoon half of egg whites onto batter; gently fold in. Add remaining egg whites; gently fold into batter.

  • Heat a nonstick griddle or skillet over medium heat. Spoon 3 tablespoons batter per pancake onto griddle. Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 2 minutes or until done.

Nutrition Facts

222 calories; fat 7.2g; saturated fat 1.2g; mono fat 3.7g; poly fat 1.7g; protein 9g; carbohydrates 29g; fiber 2g; cholesterol 64mg; iron 2mg; sodium 445mg; calcium 154mg.
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