Whole Wheat Buttermilk Pancakes

A light, fluffy and healthy version of an old favorite. Remember: butter, syrup and any toppings add calories and possibly fat. Try topping pancakes with fresh fruit for added fiber and flavor and only a few extra calories.

Ingredients:

• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• 3 Tbsp sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups low-fat buttermilk
• 1 Tbsp vegetable oil
• 1 large egg
• 1 large egg white
• Cooking spray

Directions:

1. Spoon flours into dry measuring cups; level with knife
2. Combine flours, sugar, baking powder, baking soda and salt in large bowl; stir with whisk.
3. In separate bowl, combine buttermilk, oil, egg and egg white; stir with whisk.
4. Add buttermilk mixture to flour mixture; stir until just moist.
5. Heat nonstick griddle or nonstick skillet coated with cooking spray over medium heat.
6. Spoon about ¼ cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
   

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/6 of recipe or 2 pancakes (117 g) Servings Per Recipe: 6 Amount per serving Calories 198 Calories from fat 36 Total Fat 4 g Saturated Fat 1.1 g Cholesterol 38 mg Sodium 386 mg Total Carbohydrates 33.8 mg Dietary Fiber 0.9 g Sugars 9.4 g Protein 9.9 g Vitamin A 1% Vitamin C 1% Calcium 13% Iron 10% Grade B