Buttermilk Pancakes

This recipe for pancakes is very low in cholesterol and saturated fat! It does contain lean albumin protein from egg whites, healthy monosaturates from canola oil, and a wealth of nutrients from 1% buttermilk. In addition, the slow-burning carbs from flour prevent you from becoming hungry again shortly after eating. Add a healthy and delicious syrup made from fruit or berries, and you’re set until supper time.

Pancakes are the perfect Sunday morning breakfast when you’re planning a day trip or a hike.

3-4 egg whites, room temperature

1 cup buttermilk, 1% mf

¼ cup water or milk

3 tbls canola oil or vegetable oil

1 1/3 cups flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbls sugar

Stand Mixer Directions

In a small bowl, combine dry ingredients.

Have your mixer bowl and wire whisk attachment clean and dry. Place room temperature egg whites in bowl, or warm bowl by running bottom under hot tap water. Whisk whites on high speed (8-9) until soft peaks form.

STIR in buttermilk, water or milk, and oil. Fold in dry ingredients gently.

Hand Mixer Directions

Combine dry ingredients in a medium bowl.

In a 2 cup measuring cup, measure 1 cup of buttermilk and 1/4 cup of water or milk. Add the oil and whisk together. Pour into dry ingredients and whisk until very smooth.

With a hand mixer or in a copper bowl with whisk, whip egg whites to soft peaks. Fold gently into batter with a flat spatula.

Cooking Directions

Heat large griddle with peanut oil on medium-high. Measure 1 ½ - 2 ounces using a portion scoop or estimate by pouring from bowl. When bubbles appear on surface of batter, use a large spatula to lift an edge and check for browning. When the surface is dry and the underside is golden brown, flip the pancakes and continue to check for browning until golden.

Serve with maple syrup, or try an easy-to-make fresh fruit sauce: Peach Sauce, Apple Butter, Blueberry Sauce.

Pancakes may be reheated for one minute on high in your microwave.