Saturday, April 2, 2011

Whole Wheat Pancakes

Yes... I only pour syrup onto one pancake at a time.  I don't know why.
While I was subbing one day, the kids made these pancakes.  I haven't sat down to figure out the calorie count--sorry!  But it can't be too bad--esp. with my healthy substitutes!!  I doubt I will ever buy pancake mix again.  This is so yummy and easy!  I will write the recipe at first how the students originally made it and then below the healthy substitutions I made.  Pick whichever/ combination of both suits your fancy.

1 egg, beaten until light & fluffy
1 c. buttermilk (at school the kids used the real stuff!)
2 T. oil
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. whole wheat flour

Beat egg until light & fluffy.  Add buttermilk, oil, & sugar to egg and mix well.  In a separate bowl mix together flour, baking powder, baking soda & salt.  Add egg to mixture & blend well.  Lightly grease a non-stick pan.  Cook on medium heat.  When bubbles form on the batter side, flip pancake.  Serve with butter & syrup.

Healthy Substitutes:

  • sub 1 egg for 2 egg whites OR 1 T. flax seed & 5 T. water.  (cook the flax and water on medium heat until it becomes gelled like.  It is kind of hard to beat until fluffy but will still work!  Maybe try using an electric mixer to incorporate air into it.)
  • sub real buttermilk for skim buttermilk (1 T. lemon juice/ vinegar and then remaining cup filled with skim milk)
  • sub oil for natural applesauce and add 1 t. of vanilla OR sweetened with Splenda Applesauce and then leave out the vanilla
  • sub sugar for splenda
  • sub butter and syrup for Sugar Free syrup (I don't use butter) OR Sugar Free jelly (the key to even using the SF stuff is portion control!  If a serving is 1/4 c. make sure you are using that and not more)


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