Multi Grain Buttermilk Pancakes
- 1/2 cup whole-wheat flour
- 1/2 cup unbleached white flour
- 2 tablespoons ground flaxseed or quick cooking rolled oats (wheat germ can also be substituted)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 tablespoon lite pancake syrup
- 1 1/2 tablespoons less fat margarine (with 8 grams of fat per tablespoon)
- 1 1/4 cups low fat buttermilk
- 1 large egg, beaten
- In large mixing bowl, combine whole-wheat flour, white flour, flaxseed or oats, baking powder, baking soda, brown sugar, and salt, by beating on low speed.
- Drizzle pancake syrup and drop pieces of margarine into the mixing bowl with flour mixer and beat on medium-low speed until mixture has a sand-like consistency.
- Make a well in the center of the flour mixture and pour in the buttermilk and beaten egg. Beat on low speed just until the batter is well blended. If the batter seems a little thin to your liking, stir in a tablespoon more of oats or whole wheat flour.
- Start heating a nonstick skillet, griddle, or frying pan over medium heat. Coat the surface lightly with canola cooking spray and ladle about 1/4 cup of batter per pancake onto the pan. Once bubbles form on the surface of the pancakes, flip over to lightly brown the other side. Remove pancakes to serving platter, coat skillet lightly with canola cooking spray and continue making more batches until the batter is gone.
12-14 pancakes (about 4 servings)
Per serving: 242 calories, 9 g protein, 35 g carbohydrate, 7 g fat, 1.5 g saturated fat, 58 mg cholesterol, 4 g fiber, 616 mg sodium. Calories from fat: 32 percent.
© 2008 WebMD Inc.Last Editorial Review: 4/7/2008