Basic Light Pancakes

Chef Thomas

Basic Light Pancakes

Light and fluffy pancakes can make a great healthy snack. Skip the syrup and serve with fruit such as strawberries and wild blueberries on the side or in the mix.

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Ingredients

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar*
• 2 eggs, lightly beaten*
• 2 1/2 cups low-fat buttermilk
• 1 tablespoon vegetable oil or butter
• *Low-Calorie Hint: Substitute natural sweetener such as honey for sugar, and egg whites for eggs.

Instructions

1. Mix together dry ingredients.
2. In a separate bowl, whisk together eggs, buttermilk, and oil.
3. Gradually mix wet ingredients into the dry ones until combined.
4. Heat a heavy-bottomed nonstick or well-seasoned pan or griddle.
5. Grease pan with vegetable spray.
6. Drop batter by large tablespoons (about 2 per pancake) onto hot surface.
7. Cook on one side until bubbles appear on top and underside is light brown.
8. Flip pancake and brown on other side.
9. Keep cooked pancakes warm in a 250-degree oven until all are done.
10. Serve immediately.

Nutrition

Calories

1650 cal

Fat

37 g

Carbs

259 g

Protein

65 g

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