Whole Wheat Buttermilk Pancakes Recipe
Servings: 4
Ingredients
- 1 c. whole wheat flour
- 1/4 c. all-purpose flour
- 2 tbsp. toasted wheat germ
- 1 tbsp. brown sugar
- 1 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 beaten egg
- 1 1/4 c. buttermilk
- 1 tbsp. veg. oil
Directions
- In mixing bowl stir together dry ingredients. Combine egg, lowfat milk and oil. Add in to flour mix all at once. Stir till blended.
- Pour about 1/4 c. batter for each pancake onto a warm, lightly greased griddle or possibly skillet. Cook over medium heat till golden, turning when top has a bubbly surface and slightly dry edges. Serve with syrup and fresh fruit.
- Makes 8 (4 inch) pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 54 | 23% |
| Total Fat 6.15g | 8% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 50mg | 17% |
| Sodium 783mg | 33% |
| Potassium 297mg | 8% |
| Total Carbs 36.72g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.23g | 5% |
| Protein 9.67g | 15% |
