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    You are in: Home / Recipes / Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes Recipe
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    Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    15 mins

    7 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Stir together the flours, sugar, baking powder, baking soda and salt.
    2. 2
      Beat the egg, milk and oil together.
    3. 3
      Add the liquids to the flour mixture and stir just until blended.
    4. 4
      Pour the batter onto a greased hot griddle.
    5. 5
      Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

    Ratings & Reviews:

    • on March 02, 2003

      55

      These taste soooo good, with minimum cooking effort! I substituted olive oil for the vegetable oil and it tasted great!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2003

      55

      Yummy and easy to make. Great weekend breakfast food. My husband and son gobbled them up and so did I!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2012

      55

      This recipe made lovely thick, fluffy pancakes, and plenty of them too (nine large) I made exactly as directed but with all plain flour as I didn't have any wholemeal in. Next time I'll try halving the oil as it seems quite a bit and I think it could manage without that amount.
      I served with raspberry puree and they were lush!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes

    Serving Size: 1 (76 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.3
     
    Calories from Fat 54
    37%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.1 g
    5%
    Cholesterol 32.6 mg
    10%
    Sodium 317.4 mg
    13%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.7 g
    11%
    Protein 4.8 g
    9%

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