I've not made many pancakes in my life. I think I always secretly thought that they were overly difficult and took too much time, but I've changed my mind on that in the past few weeks.
This is actually the second time in two weeks that I've made pancakes. The first batch was about a week ago. I had done my research and drafted up two recipes that I couldn't decide between. I was busy in the kitchen making a fruit topping so I handed off the recipes to my mom, circling the one I wanted her to mix up.
Somehow along the way, she ended up making the opposite of the two recipes; which consisted of some all-purpose flour, sugar, oil, and no cinnamon or vanilla.
The pancakes still turned out super light and fluffy. So I knew the base of the recipe was one I wanted to keep.
I was on a mission though. After all... how can you have pancake batter without cinnamon and vanilla? So, I adjusted the recipes once more into a third and final masterpiece.
As an added bonus, this recipe comes together really quickly.
All in all, it took me about 30-45 minutes to prepare the batter, make the pancakes, take pictures, and clean up the kitchen. Not too shabby for a Tuesday morning!
I definitely plan on making some variations on this recipe. Maybe adding fruit, chocolate, or even a homemade syrup.
Skinny Whole Wheat Buttermilk Pancakes
Servings: 7 • Size: 2 Pancakes • Calories: 190.4 • Fat: 1.3 g • Carb: 34.1 g • Fiber: 4.9 g • Protein: 9.1 g • Sugar: 5.7 g • Sodium: 382.2 mg
2 C. Whole Wheat White Flour
2 Tbsp. Sweetener (I used Stevia in the Raw)
2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Ground Cinnamon
2 Large Egg Whites
1 Large Egg
2 C. Fat Free Buttermilk or Milk (I used 2 C. Milk + 2 Tbsp. White Vinegar)
2 Tsp. Vanilla Extract
Mix together the dry ingredients.
In a separate bowl, mix together the wet ingredients.
Add the wet ingredients to the dry and mix just until there are no more lumps of flour left in the batter.
Heat a medium skillet on medium-low heat.
Lightly spray the warm skillet with some non-stick cooking spray.
Using a 1/4 c. measuring cup, pour the appropriate amount of batter into the prepared pan.
I let mine cook for only about 1-2 minutes for each side using a gas stove and a medium non-stick skillet. But each stove and pan will vary and require adjustments to the temperature.
I got a full 14 pancakes out of this batch of batter.
What's pictured above is what was leftover after some had already been plated.
Serve warm with your choice of topping!
Mmm... look how nice and fluffy those pancakes are. 190 calories? I'll take it.