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!
| Serves 16 Makes 16 pancakes Hands-on time 20 minutes Total time: 30 minutes |
- 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
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| 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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