Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"Aspiring to a soufflé, he achieves a pancake at which the reader saws without much appetite." -John Leonard, Author
The refrigerator light goes on...
This healthy recipe was originally created using sugar and eggs. I was experimenting one morning with Splenda and egg substitute and didn’t expect the changes to make a better pancake but they do. The pancakes are lighter and fluffier.
Buttermilk : Make Your Own
If you are caught without any buttermilk you can make it easily by using 1 cup of skim milk and a tablespoon of any acid. Using white vinegar or lemon juice will work and these add more tartness. Using a tablespoon of cream of tartar will work as well and this will not be quite as acidic.
Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.
2/3 cup
all purpose white flour
1 Tbsp
Splenda
1 tsp
baking powder
2/3 cup
non-fat buttermilk
1/4 cup
egg substitute
1 tsp
pure vanilla extract
2 tsp
(per serving) Take Control Light Spread
1 Tbsp
pure maple syrup
Sift flour, Splenda and baking powder into a large mixing bowl.
Add buttermilk, egg substitute and vanilla extract and blend using a large whisk until smooth.
Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst. Turn pancake and cook for about 1/2 the time of the first side until they are golden brown.
Remove and top with one teaspoon of Promise Buttery Spread Light on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.
Nutrition Facts
Serving size = 2 pancakes (without fruit), 2 tsp. Promise Buttery Spread Light, 1 Tbsp. pure maple syrup
Servings = 2
Amount Per Serving
Calories 284
Calories from Fat 49
% Daily Value
Total Fat 5g
8%
Saturated Fat 1g
7%
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 2mg
1%
Sodium 404mg
17%
Total Carbohydrates 48g
16%
Dietary Fiber 5g
19%
Sugars 13g
Protein 12g
Vitamin A 15%
Vitamin C 1%
Calcium 29%
Iron 15%
Vitamin K 4 mcg
Potassium 454 mg
Magnesium 74 mg
Dr. Gourmet Healthy Recipes : Breakfast : Buttermilk Pancakes (with or without fruit)
