You may also like
Categories:
low-fat buttermilk canola oil egg egg white all-purpose whole wheat flour sugar baking powder baking soda salt
Viewed: 31 - Published at: 7 years agoIngredients
- 1-1/2 cup Low Fat Buttermilk (Substitution Included)
- 1 Tablespoon Canola Oil
- 1 Large Egg
- 1 Large Egg White
- 3/4 cups All-purpose Flour
- 3/4 cups Whole Wheat Flour
- 3 Tablespoons Granulated Sugar
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
Method
- In a small bowl, combine the buttermilk (see note below), canola oil, egg and egg white; set aside.
- In a large bowl, whisk together the remaining ingredients; add the wet ingredients and whisk until smooth.
- Preheat a griddle and spray with nonstick cooking spray over medium heat. Ladle about 1/4 cup of batter per pancake onto the griddle. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.
- Recipe adapted from Cooking Light's The New Way To Cook Light.
- Note: To make homemade buttermilk, combine 1 1/2 tablespoons vinegar or lemon juice plus enough milk to equal 1 1/2 cups liquid total. Stir and rest for 5-10 minutes until the milk begins to curdle and thicken slightly.
