Here is a recipe for you that will not disappoint. First of all, they are light and fluffy every time. Secondly, they are low-fat, made with half whole-wheat flour (no one will know), and lastly, you can add a million things to them. Some options I have used before include: blueberries, mini-chocolate chips, apples and cinnamon, and bananas. I always serve these with a side of fruit too. 🙂 You might also like my Oatmeal Pancakes with Blueberry Sauce and my Pumpkin Pancakes. Or try all my Breakfast Recipes! Enjoy~
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon canola oil
- 1 large egg
- 1 large egg white
- Cooking spray
- about 3/4 cup maple syrup or agave, for topping
- 3 tablespoons butter, optional
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.