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BUTTERMILK PANCAKES, WHOLE WHEAT takes 15 minutes to prepare.

BUTTERMILK PANCAKES, WHOLE WHEAT takes 10 minutes to cook.

BUTTERMILK PANCAKES, WHOLE WHEAT makes 6 servings.

The ingredients for BUTTERMILK PANCAKES, WHOLE WHEAT are:

1 cup FLOUR, WHOLE WHEAT PASTRY FLOUR, BOB'S RED MILL
2 tsp BAKING POWDER, REDUCED SODIUM, ALUMINUM FREE, RUMFORD
0.25 tsp SALT, PINK HIMALAYAN SEA SALT

100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
.5 cup BUTTERMILK Mayfield Farms Reduced Fat
.5 cup MILK 2%, ORGANIC, HORIZON
1 tbsp COCONUT OIL, 100% PURE REFINED, NON-HYDROGENATED
STEVIA TO TASTE

Here is how you make BUTTERMILK PANCAKES, WHOLE WHEAT:

Whisk together flour, baking powder and salt. Set aside..Whisk together room temp eggs. lowfat buttermilk & 2% milk. add Stevia liquid or powder to taste. Add flour mixture and fully combine, do not over beat it will toughen the batter. Heat pancake griddle to 400 degrees. When water droplets bounce, brush with 1/2 the Coconut oil unto the griddle. Laddle the batter, making 6 pancakes. Turn once (brush more oil on griddle) Serve on warmed plates with desired toppings. Serving Size: Makes 6 medium pankcakesNumber of Servings: 6Recipe submitted by SparkPeople user MYHEALTHYLIFE64.

The nutritional information for BUTTERMILK PANCAKES, WHOLE WHEAT is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.5

• Total Fat: 4.4 g
• Cholesterol: 59.6 mg
• Sodium: 237.5 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.7 g
• Protein: 5.3 g