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    You are in: Home / Recipes / Low-Fat Buttermilk Pancakes Recipe
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    Low-Fat Buttermilk Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    Just Nora's Note:

    These are from Susan Powter, but don't let the low-fat make you think these are not really tasty. I put all ingredients in a food processor, give it a good mixing, then fry in a hot skillet coated with cooking spray. I don't know why, but the first pancakes poured in the skillet always seem to be "sacrificial" (our dachsies love them). Keep the faith -- subsequent batches will be just fine. I often have a hungry pack of teens at my home on a Saturday morning -- doubling this recipe works great. Leftovers refrigerate well in a zip top bag for a quick reheat in the microwave. These also are delicious as pigs in blankets -- wrapped around cooked turkey sausage links. Cooking time noted is per batch of pancakes. Number of batches varies depending upon the size you make your pancakes.

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    Serves: 4-6


    cups of ...

    Units: US | Metric


    1. 1
      Place all ingredients in a food processor work bowl and mix well.
    2. 2
      Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
    3. 3
      Serve topped with butter spray or margarine, if desired, and maple syrup.

    Ratings & Reviews:


    Nutritional Facts for Low-Fat Buttermilk Pancakes

    Serving Size: 1 (97 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.8
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.4 g
    Cholesterol 3.5 mg
    Sodium 423.1 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 1.0 g
    Sugars 7.9 g
    Protein 8.5 g

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