Breakfast

Whole grain pancakes with berry cream syrup is for Breakfast, Dessert.

Whole grain pancakes with berry cream syrup takes 20 minutes to prepare.

Whole grain pancakes with berry cream syrup takes 15 minutes to cook.

Whole grain pancakes with berry cream syrup makes 9 servings.

The ingredients for Whole grain pancakes with berry cream syrup are:

whole wheat flour, buckwheat flour, egg, baking soda and powder, butter, orange juice, cream,buttermilk, cream

Here is how you make Whole grain pancakes with berry cream syrup:

For pancakes: in a large bowl,combine the whole wheat flour, buckwheat flour,baking powder, baking soda, and salt.In a glass measure, mix the buttermilk, egg yolk, 3 tbsp butter and the splenda. Stir into the flour mixture until well combined. In a small bowl, whip the egg white until it forms stiff, but not dry, peaks. Fold into the batter. (The batter will be light but not fluid.)Heat a non-stick griddle over medium-low heat and add half of the remaining melted butter. For each pancake, spoon 1/4 cup batter onto the griddle, making 4 cakes at a time, each about 4" in diameter. Cook the first side until the edges begin to look dry, about 3 minutes. Flip the cakes and cook the second side for 2 or 3 minutes. Continue making cakes until all the batter is used. Serve hot with the syrup.Makes 9 4" pancakes)Number of Servings: 9Recipe submitted by SparkPeople user LIBECCIO.

The nutritional information for Whole grain pancakes with berry cream syrup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 109.7

• Total Fat: 5.0 g
• Cholesterol: 35.1 mg
• Sodium: 176.4 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.8 g
• Protein: 3.6 g