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Whole Grain Buttermilk Pancakes

Healthy.Eater's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1206 Calories from Fat 457

% Daily Value*

Total Fat 52 g80.1%

Saturated Fat 7.4 g37.1%

Trans Fat 0.1 g

Cholesterol 423 mg141%

Sodium 4878.7 mg203.3%

Total Carbohydrates 180 g60.1%

Dietary Fiber 29.8 g119.2%

Sugars 17.9 g

Protein 55 g110.2%

Vitamin A 9.9% Vitamin C

Calcium 70.5% Iron 71.9%

*Based on a 2000 Calorie diet


Whole Grain Buttermilk Pancakes Recipe