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Whole Grain Buttermilk Pancakes

Healthy.Eater's picture
Ingredients
  Whole-wheat flour 2⁄3 Cup (10.67 tbs), unsifted
  Oat bran 1 1⁄4 Cup (20 tbs)
  Cornmeal 1 Tablespoon
  Brown sugar 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 1⁄4 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Eggs 2 Large, separated
  Corn oil 2 Tablespoon
Directions

1 In a medium-size bowl, combine the whole-wheat flour, oat bran, cornmeal, sugar, baking powder, baking soda, and salt. In a 1-pint glass measuring cup, combine the buttermilk, egg yolks, and oil.
2 In a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed until they form stiff peaks. Stir the buttermilk mixture into the flour mixture. Fold in the egg whites.
3 Lightly coat a 12-inch nonstick skillet with the cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each. Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes longer or until golden brown on each side and cooked through.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Dish: 
Pancake
Interest: 
Healthy

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