Skinny Buttermilk Pancakes
Delicious and healthier pancakes perfect for any time of day, offering a lighter, yet satisfying option for breakfast, lunch, or dinner.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 egg whites
- 1 egg
- 2 cups buttermilk
- 2 tablespoons canola oil
- Fresh mixed berries optional
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and baking soda. Set aside.
- In a separate bowl, blend the egg whites, egg, buttermilk, and canola oil until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Preheat a griddle or nonstick skillet and lightly coat it with cooking spray. Pour batter onto the hot surface and cook until bubbles begin to form on top. Flip the pancakes and cook until both sides are golden brown.
- Optionally, serve with fresh mixed berries for added flavor and freshness.
Notes
For storage, place cooled pancakes between sheets of wax paper in a resealable plastic bag and freeze. To reheat, either bake the pancakes on an ungreased baking sheet, covered with foil, in a preheated 375°F oven for 6-10 minutes or microwave them for 1 to 1.5 minutes on high.