Whole Wheat Low-Fat Sugar-Free Pancakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large bowl, lightly mix together dry ingredients until well combined.
  • In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined.
  • Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
  • Spray griddle or pan with oil spray and heat over medium heat until hot.
  • Slowly pour batter from blender, a little at a time, to make individual pancakes.
  • Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden.
  • As each pancake is cooked, transfer to warm platter until all are cooked.
  • To freeze pancakes, first cool completely on wire rack.
  • Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer.
  • Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.
Advertisement