Make it Vegetarian: Whole Wheat Buttermilk Pancakes

Make it Vegetarian

 Fresh Vegitables

The wonderful memories from these pancakes are slowly coming back to me. They are heavenly…especially with freshly sliced fruit and homemade maple syrup. I made the entire batch and froze, and individually wrapped them in plastic wrap. When ever I wanted a pancake I would reheat them in the toaster oven. It was the best solution that allowed us to not waste food, and not have to remake the pancakes when we wanted them.

I have refrained from making whole wheat pancakes, because growing up we ate white…everything! We never ate whole wheat in general. As a result, I have been trying to expand my horizons and try new things. It is hard to expand out of my comfort zone, but I am glad I did.

Whole Wheat Buttermilk Pancakes

3/4 c AP flour

3/4 c whole wheat flour

3 T sugar

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

1 1/2 c low fat buttermilk

1 T canola oil

1 large egg

1 large egg white

Cooking spray

3/4 c maple syrup

3 T butter

1. preheat oven to 200

2. lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, oil, egg, and egg white; stir with a whisk. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle or nonstick skillet over medium heat; coat with cooking spray. spoon about 1/4 cup batter for each pancake onto griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Yield: 6 servings (serving size 2 pancakes, 2 T syrup, and 1 1/2 t butter)



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