These pancakes taste like they are made with buttermilk and are light and fluffy with minimal fat
- 1 cup fat free milk
- 2 tablespoons Pure Wesson® Canola Oil
- 1 teaspoon lemon juice
- 1-1/4 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup Egg Beaters® Original
- PAM® Original No-Stick Cooking Spray
- Pour milk into small bowl and whisk in oil and lemon juice; set aside. Place flour, sugar, baking powder, salt and baking soda in medium bowl; blend well. Form a well in center of dry ingredients; set aside.
- Add Egg Beaters to milk mixture; whisk together. Pour mixture into the center of dry ingredients. Gently whisk together just until combined; a few lumps will remain. Do not overmix.
- Spray large nonstick griddle or skillet with cooking spray. Heat griddle over medium heat until hot. Pour four 1/4 cupfuls of batter separately onto griddle.
- Cook about 1-1/2 to 2 minutes or until large bubbles form on top and bottom is golden brown. Turn with wide spatula; cook 1 minute more or until second side is golden brown. Keep warm. Repeat until all batter is used. Sprinkle with confectioners' sugar or serve with pancake syrup, if desired.
|Amount per Serving|
|% Daily Value*|
|Total fat||7 g||10%|
|Saturated fat||1 g||3%|
|Dietary fiber||2 g||8%|
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