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Description
These is nothing like a stack of pancakes on a weekend morning. These whole wheat ones are made with buttermilk, which gives them a tart flavor and helps ensure they are fluffly and light. The whole wheat flour gives them a nuttiness that regular pancakes don't offer. A pat of butter and a drizzle of maple syrup are all that is needed to complete. If you have fresh berries on hand, add them to the batter for a little extra something extra.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup buttermilk (you can substitute it with 1 cup milk and 2 tablespoon lemon juice. Mix them and let it sit for 15 minutes)
- 1 egg (at room temperature)
- 3 Tbsp. butter (melted)
- 1/2 cup whole wheat flour
- 1/4 cup white flour
- 1/2 tsp. salt
- 1 tsp. baking soda
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Directions
- Mix the butter, buttermilk, and egg in a medium bowl.
- Add the whole wheat flour, white flour, salt, and baking soda to the bowl and stir until the flour is no longer visible.
- Grease a skillet with cooking spray and heat on medium-high.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium740mg31% |
| Potassium200mg6% |
| Protein7g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C2% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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