Zutaten für 100 Whole Wheat Buttermilk Pancakes
- 1 1/2 cups whole wheat flour
- 2 large egg whites
- 1 cup low-fat buttermilk
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- tablespoons flax seed meal
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
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Zubereitung von 100 Whole Wheat Buttermilk Pancakes
- Preheat a lightly oiled non-stick skillet or griddle over medium heat.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Do not overmix.
- Pour 1/4 cup of batter onto the preheated skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with your favorite toppings like butter, syrup, fruit, or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
52g
Fat
6g
Carbs
11g
