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Carolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."

Carolyn O'Neil
Recipe by Southern Living January 2014

Gallery

Credit: Greg Dupree; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

The Slim Down South Cookbook, Oxmoor House, 2013

Nutrition Facts

278 calories; fat 16.6g; protein 10.6g; carbohydrates 25.4g; fiber 3.3g.
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