Check out these gems!  I got this in my inbox this morning and I thought that I would share it with the rest of you.  I sure you you like them.  Here is my personal suggestion with these pancakes: Use a lowfat organic yogurt (greek, for increased protein content) and use it for your syrup!  Feel free to cut up some fresh fruit of your choice for some extra flavoring!  Enjoy!

BUTTERMILK PANCAKES
by Alison Lewis
Serves 16 Makes 16 pancakes Hands-on time 20 minutes Total time: 30 minutes
INGREDIENTS:
  •  1 1/2 cups whole-wheat flour
  •  3/4 cup organic Sucanat
  •  1 1/4 tsp baking powder
  •  1/2 tsp baking soda
  •  1/2 tsp sea salt
  •  1 1/2 cups low-fat buttermilk
  •  1 egg, lightly beaten
  •  1 egg white
  •  1 tbsp low-fat sour cream
  •  Olive oil cooking spray
  •  16 tsp pure maple syrup

 

INSTRUCTIONS:
1. In a large bowl, combine flour, Sucanat, baking powder, baking soda and salt.
2. In a separate bowl, stir together buttermilk, eggs and sour cream with a whisk; add to flour mixture, stirring just until moist.
3. Heat a large skillet over medium heat. Mist skillet with cooking spray and heat until melted. Pour 1/4 cup batter into skillet for each pancake and cook for 2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, re-misting skillet with cooking spray between batches. Serve immediately with syrup.

 

NUTRIENTS per serving  (1 pancake and 1 tsp syrup):
CALORIES: 126 SUGARS: 15 g
TOTAL FAT: 1 g PROTEIN: 4 g
SAT. FAT: 1 g SODIUM: 185 mg
CARBS: 27 g CHOLESTEROL: 3 mg
FIBER: 2 g

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