1 cup white whole-wheat flour
3 tbsp sugafr
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup olive or canola oil
1 tsp vanilla extract
3 egg whites
Combine the flour, Splenda, baking powder and baking soda in a bowl.
In a separate bowl, combine the buttermilk, oil, and vanilla; add to the flour mixture.
In a mixer bowl, beat egg whites until soft peaks form; fold into the batter.
Pour batter by 1/4 cupfuls onto a hot griddle that is coated with nonstick cooking spray. When bubbles start to form on top of pancakes, turn to other side. Cook until lightly browned.
Yield: 12 pancakes
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup olive or canola oil
1 tsp vanilla extract
3 egg whites
Combine the flour, Splenda, baking powder and baking soda in a bowl.
In a separate bowl, combine the buttermilk, oil, and vanilla; add to the flour mixture.
In a mixer bowl, beat egg whites until soft peaks form; fold into the batter.
Pour batter by 1/4 cupfuls onto a hot griddle that is coated with nonstick cooking spray. When bubbles start to form on top of pancakes, turn to other side. Cook until lightly browned.
Yield: 12 pancakes
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