Buttermilk Pancakes

By Sarah-Lyn

Without the heavy cream or processed syrup often found in the traditional variety, even pancakes can be transformed into a clean morning meal. Low-fat sour cream and buttermilk combine to keep the fat content in check in this recipe. Plus, with the sweetness of pure maple syrup, you’ll find that a little goes a very long way.

Ingredients

• 1 1/2 cups whole-wheat flour
• 3/4 cup organic Sucanat
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 cups low-fat buttermilk
• 1 egg, lightly beaten
• 1 egg white
• 1 tbsp low-fat sour cream
• Olive oil cooking spray
• 16 tsp pure maple syrup

Preparation

Step 1

ONE: In a large bowl, combine flour, Sucanat, baking powder, baking soda and salt.

TWO: In a separate bowl, stir together buttermilk, eggs and sour cream with a whisk; add to flour mixture, stirring just until moist.

THREE: Heat a large skillet over medium heat. Mist skillet with cooking spray and heat until melted. Pour 1/4 cup batter into skillet for each pancake and cook for 2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, re-misting skillet with cooking spray between batches. Serve immediately with syrup.

Nutrients per serving (1 pancake and 1 tsp syrup):
Calories: 126, Total Fat: 1 g, Sat. Fat: 1 g, Carbs: 27 g, Fiber: 2 g, Sugars: 15 g, Protein: 4 g, Sodium: 185 mg, Cholesterol: 3 mg

Recipe and photo by Alison Lewis