Easy enough to whip up at a moment's notice, these buttermilk whole-grain pancakes have a satisfying chew, yet they are light enough to enjoy several servings at a single sitting.
If you're trying to enjoy more antioxidants, make blueberry pancakes by dropping a handful of blueberries onto each cake just after pouring the batter into the skillet.
Your family is sure to enjoy these as a healthy treat on Sunday mornings - or better yet, every day for breakfast!
Preparation time 10 minutes plus 10 minutes standing
Cooking time 5 minutes per pancake
Makes 12
- 175 g (3/4 c) all-purpose flour (sifted)
- 150 g (2/3 c) whole wheat pastry flour (sifted)
- 7 ml (1 1/2 tsp) packed brown sugar
- 5 ml (1 tsp) baking powder
- 2 ml (1/2 tsp) baking soda
- 1 ml (1/4 tsp) salt400 ml (1 3/4 c) low-fat buttermilk
- 1 egg
- 4 egg whites
- 5 ml (1 tsp) vanilla extract
Directions
1. Stir together the all-purpose flour, whole wheat pastry flour, brown sugar, baking powder, baking soda and salt in a medium bowl. Make sure you break up any lumps of brown sugar.
2. Whisk together the buttermilk, egg, egg whites and vanilla in a small bowl. Pour into the flour mixture one cup at a time and stir just until the dry ingredients are moistened. You may notice a few lumps that remain in the batter and that is normal. Let the mixture stand for about 10 minutes.
3. Coat a large non-stick skillet or cast iron griddle with vegetable cooking spray and heat over medium heat. When the skillet or griddle is hot, pour about 50 millilitres (1/4 cup) batter onto the skillet for each pancake.
Cook until bubbles begin to pop on the surface of the pancakes, two to three minutes. Flip and cook until lightly browned on the other side, one to two minutes.
Nutritional information per pancake: 81 Calories, 1 g Fat (0 g Saturated Fat), 14 g Carbs, 4 g Protein, 1 g Fibre, 16 mg Chol, 209 mg Sodium, 59 mg Calcium
