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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

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on March 02, 2003

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

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    • on March 19, 2003

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

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    • on May 10, 2012

      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!

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    • on June 02, 2007

      I used 2 tsp baking soda because mine was old (not sure how that really works!), and substituted 1 tablespoon ground flaxseed for one of the tablespoons of oil. Quite delish! My recipe made 12 pancakes - I used 1/4 cup measurements.

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    • on August 27, 2005

      These were great. I added 2 mashed bannanas, decreased the water to 3/4 of a cup and 2 teaspoons of baking powder, instead of 1. Very tasty and made 6.

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    • on May 25, 2005

      Not bad. Will take some getting used to though. I wonder how many pancakes are in one serving. Easy and quick to make. I used olive oil and made some sour milk since I had no buttermilk on hand.

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    • on June 05, 2004

      Oh these were good! I had some leftover buttermilk I was looking to use and this is a great way. Nice and fluffy. You would never guess that they are lowfat. I used 2 egg whites for the whole egg, and sucanant (organic cane sugar) instead of the white. I also threw in some chocolate chips. It sort of defeats the low fat part, but it sure is yummy!

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    Healthy Low-Fat Whole Wheat Buttermilk Pancakes. Recipe by I Can't Believe It's Healthy

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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%
    Detailed Nutrition Values About Nutrition Info
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