Buttermilk Pancakes

My son flew across the pond last weekend for college, so it’s safe to say it’s been a tough week around here. I preach all the time to not use food for comfort, but I can’t remember the last time I’ve been this sad. I’m willing to try anything to help with the ache, including online gaming so I can play with my son while he’s on another continent. I hate video games so that’s saying a whole lot in itself. These pancakes don’t make me miss my baby any less, but they do bring back good memories and I can’t wait to make them again when he gets back. They freeze well and don’t have that funny aftertaste like other frozen pancakes. I periodically try new pancake recipes, but always seem to come back to this oldie from Cooking Light.
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3/4 C. flour
3/4 C. whole wheat flour
3 T. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1 1/2 C. low-fat buttermilk
1 T. canola oil
1 large egg
1 large egg white
Dash of salt

 

Combine flours, sugar, baking powder, baking soda and salt in a large bowl and stir with a whisk. Combine buttermilk, oil, egg and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture and stir just until moist.

Heat a nonstick pan over medium heat and coat with cooking spray. Spoon about 1/4 cup batter per pancake onto pan. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with fruit or syrup.

Serves 6 (2 pancakes)
Calories: 347
Fat: 9.9g.
Protein: 7.4g.
Carbs: 59.2g

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