Zutaten für Vegetarian Diabetic Low Fat Whole Wheat Buttermilk Pancakes
- Whole Wheat Flour
- Unbleached White Flour
- 2 tablespoons sugar substitute (e.g., stevia or erythritol)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- Buttermilk
- Vegetable Oil
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Zubereitung von Vegetarian Diabetic Low Fat Whole Wheat Buttermilk Pancakes
- Preheat your griddle or frying pan to medium heat. Lightly grease with cooking spray.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup all-purpose flour, 2 tablespoons sugar substitute (e.g., stevia or erythritol), 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1 cup buttermilk, and 2 tablespoons vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings such as fresh berries, sliced bananas, a dollop of unsweetened applesauce, or a sugar-free syrup.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
5g
Carbs
6g
