FLUFFY WHOLE WHEAT PANCAKES
Yield Portion Size
| 4-1/2 cups |
Lowfat buttermilk
|
| 1-1/2 cups |
Water
|
| 1-1/4 cups |
Egg Beaters® 100% Egg Whites
|
| 1/2 cup |
Canola oil
|
| 3-1/4 cups |
Flour, whole wheat
|
| 2 cups |
Flour, all-purpose
|
| 1/4 cup |
Sugar, granulated
|
| 4-1/2 tsp |
Baking powder
|
| 2 tsp |
Salt
|
| 1 tsp |
Baking soda
|
|
Pancake syrup, optional
|
|
|
Sour cream, optional
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 112 mg | 11% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 2 mg | 1% |
| Total Fat | 6 g | 9% |
| Iron | 1 mg | 7% |
| Potassium | 140 mg | 0% |
| Calories | 170 kcal | 9% |
| Sodium | 428 mg | 18% |
| Protein | 6 g | 12% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 1 g | 5% |
| Sugars | 5 g | 0% |
| Vitamin C | 0 mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray flat-top grill with PAM® High Yield Canola Cooking Spray. Preheat to 400°F.
-
Step 2
Combine buttermilk, water, Egg Beaters® 100% Egg Whites and Wesson® Smart Choice Cottonseed/Canola Blend. Set aside. Combine all dry ingredients; make a well in the center of dry ingredients. Add wet ingredients to dry and combine until blended (do not overmix).
-
Step 3
Pour a 2-ounce ladle full of batter on grill for each pancake. Cook each side about 1-1/2 to 2 minutes or until bottom is golden brown. Repeat until all batter is used. Serve with syrup and/or sour cream, if desired.
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