- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 cup old-fashioned oats
- 1 tablespoon baking powder
- 2 cups reduced-fat buttermilk
- 2 eggs
- 1 1/2 tablespoons honey
- 1 tablespoon vegetable oil
- Nonstick cooking spray
In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.
Yield: 13 pancakes. Serving size: 2 pancakes.
Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
Exchanges per serving: 3 starch, 1/2 fat. Carbohydrate choices: 3.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.