Breakfast

Low fat Buttermilk Pancakes is for Breakfast.

Low fat Buttermilk Pancakes takes several minutes to prepare.

Low fat Buttermilk Pancakes takes several minutes to cook.

Low fat Buttermilk Pancakes makes 6 servings.

The ingredients for Low fat Buttermilk Pancakes are:

1 cup unbleached all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups low-fat buttermilk
1/2 cup fat-free ricotta cheese
3/4 tsp. honey
3/4 tsp. canola oil
1/2 tsp. freshly grated lemon zest
1/4 tsp. vanilla
1 egg white
1/3 cup diced mango
1/3 cup sliced strawberries

Here is how you make Low fat Buttermilk Pancakes:

In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest and vanilla. Whisk wet ingredients into flour mixture until just blended. In a small bowl, with mixer at high speed, beat egg white until it stands in stiff peaks when beaters are lifted. With a rubber spatula, gently fold white into batter until just blended. Fold in mango and strawberries until just combined. Heat a griddle or a 12-inch nonstick skillet over medium flame until a drop of water sizzles; spray lightly with nonstick cooking spray. Pour batter by scant 1/4 cups onto hot griddle, making a few cakes at a time. Cook until tops are bubbly, some bubbles burst and edges look dry. Turn with a wide spatula, and cook until undersides are golden. Transfer to a platter; keep warm. Repeat with remaining batter, spraying griddle with cooking spray when necessary.6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LIVING70.

The nutritional information for Low fat Buttermilk Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 75.8

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 0.4 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 0.6 g
• Protein: 2.2 g