| |
| INGREDIENTS |
| ½ cup |
all-purpose unbleached flour |
| ½ cup |
whole wheat flour |
| 3 tbsp. |
sugar |
| 1 tsp. |
baking powder |
| ½ tsp. |
baking soda |
| 1 |
pinch of salt |
| 1 |
egg, lightly beaten |
| 1¼ cups |
low fat buttermilk |
| 2 tsp. |
canola oil |
| 1 tsp. |
vanilla extract |
| 1 cup |
fresh or frozen mixed berries, thawed & drained |
|
|
|
| RECIPE |
- Stir together dry ingredients in a medium bowl.
- In a separate bowl, whisk together egg, buttermilk, oil, and vanilla.
- Add wet ingredients to dry. Stir until just moist. Do not over mix or you will get tough pancakes.
- Gently fold in berries.
- Spray a nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat (to 375ºF).
- Pour ¼ cup batter for each pancake. Cook for about 1½ minutes, until pancakes begins to bubble.
- Flip pancakes and cook 1 minute more, until lightly browned.
- Serve with berries and a scoop of low fat vanilla yogurt, if desired.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 pancakes
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
5 g |
|
| Sodium |
450 mg |
|
| Total Carbohydrates |
41 g |
|
| Fiber |
3 g |
|
| Protein |
8 g |
|
|
|
