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Buttermilk Whole Wheat Pancakes

Serves 4 | Serving Size: 2 pancakes
Total Time: 20 min | Prep: 5 min | Cook: 15 min
Healthy pancakes are super simple to make and they are always a better choice than the highly processed box mix. This recipe is from Lisa Andrews, MEd, RD.

½ cup whole wheat flour
½ cup white flour
1 Tbsp. white sugar
1 tsp. baking powder
¼ tsp. baking soda
1 tsp. vanilla
1 cup buttermilk (add 1 Tbsp. white vinegar or lemon juice to milk to make buttermilk)
1 egg, beaten
1 ½ Tbsp. canola oil
1. In a medium mixing bowl, combine the dry ingredients.
2. In a separate bowl, combine the vanilla, buttermilk, egg, and canola oil.
3. Pour the liquid ingredients into the dry ingredients and mix until combined.
4. Heat a non-stick skillet or griddle to medium heat.
5. Using a ladle or measuring cup, pour out ½ cup of batter to make pancakes.
6. Heat on one side until bubbles form (about 3 minutes), then flip to cook the other side.
7. Repeat until the batter is gone.
Chef's Tips:
For the syrup, use a fresh fruit puree. Make it by blending fresh fruit and a little water in the blender.

Allergens: Milk, Egg, Wheat
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications
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Nutrition Facts
Serving Size 2 pancakes
Servings Per Batch 4
Amount Per Serving
Calories 246 Calories from Fat 75
% Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 124mg 5%
Total Carbohydrate 35g 11%
Dietary Fiber 3g 11%
Sugars 10g
Protein 8g 16%
Vitamin A 3% • Vitamin C 58%
Calcium 16% • Iron 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.