Better-for-You Buttermilk Pancakes
Source of Recipe
"Eat what you Love", by Malene Koch
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 1/2 tablespoons Splenda sweetener
or
2 packets Spelenda sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
2 large egg whites
1 1/2 cups low-fat buttermilk
1 teaspoon vanilla extract
In a medium bowl, combine the flours, sweetener, baking powder, and baking soda.
In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Pour the liquid ingredients into the dry ingredients and stir until well combined. Make sure not to overmix the batter.
Spray a nonstick skillet or griddle with cooking spray and place over medium heat. Pour 1/4 cup of batter per pancake into skillet and spread into a 4-inch circle. Cook the pancake for 3 to 4 minutes on the first side, or until golden on the bottom. Flip the pancake just once more and cook for an additional 2 to 3 minutes. Serve hot.
Makes 6 servings
Nutrition information per serving (2 pancakes):
Calories 185, carbohydrate 30 g (sugars 5 g), total fat 2 g, protein 8 g, fiber 2 g, cholesterol 40 mg, sodium 280 mg.
Diabetic exchanges: 2 starch, 1/4 low-fat milk
Carbohydrate choices: 2
Weight Watcher point comparison: 4
Source: "Eat what you Love", by Malene Koch
Categories: Diabetic, Pancakes
Recipe typed for you by Judi Mae Phelps.
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