Cooking Done Light

Sometimes the most simple and uncomplicated foods are the ones that taste the best. Buttermilk pancakes have long been a favorite breakfast food – and they still can be! You can still enjoy this low calorie, low fat version of these delicious, fluffy buttermilk pancakes while staying on track with your healthy lifestyle.

You can add fresh fruit directly into the batter, or add it as a topping right before serving – or add any of your favorite pancake toppings – just make sure to take the time to enjoy the classic, comforting flavor of these light, buttery, fluffy pancakes.

1 cup whole wheat pastry flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda
1 egg, lightly beaten

1 cup fat free (or low fat) buttermilk

2 teaspoons canola oil

1 teaspoon pure vanilla extract

1 cup seasonal chopped fruit (optional)

Combine the flour, sugar, baking powder and baking soda in a large bowl and stir well to combine. In another bowl, mix the egg , buttermilk, oil and vanilla; whisk until well blended. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix until the batter is relatively smooth (you will have a few little lumps – that’s okay).

If you would like fresh fruit in the batter, gently fold it in at this point.

For each pancake, scoop about 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn the pancakes when bubbles appear and edges are slightly cooked (about 1 1/2-2 minutes). Cook for 1-1 1/2 minutes on the second side. Keep already-made pancakes warm in a 200 degree oven while remaining pancakes are being cooked.

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Makes 4 Servings (2 large pancakes per person) Per serving: 182 calories, 3 g total fat, less than 1 g saturated fat, 0 g trans fat, 3 g fiber, 2 g added sugar, 6 g protein, 216 mg sodium, 44 mg cholesterol