Vegetarian Diabetic Low Fat Whole Wheat Buttermilk Pancakes Recipes

100% WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• If making buttermilk: combine 1 cup milk and 2 tbsp fresh lemon juice and set it aside to thicken for 5-7 minutes.
• In a large bowl, sift flour, sugar, baking powder, baking soda, salt and cinnamon together.
• Whisk the egg, vanilla extract, and melted butter together and add it to the buttermilk. Whisk to fully blend all wet ingredients together.
• Add the wet mixture to the dry mixture, and, using a fork, gently stir until just combined* (see note). The batter will be thick and slightly lumpy (lumps are okay!) Using a spatula, gently scrape down the sides of the bowl, leaving no dry flour behind. Note: Do not overmix your batter.
• Heat a griddle or cast iron pan until hot but not smoking. Brush the surface with butter and pour on approximately ⅓ cup of batter for each pancake (medium sized).
• Cook until bubbles begin to form on the top and you can easily slide your spatula under your pancakes. Flip your pancakes and cook on the other side for a couple more minutes until the underside is golden brown.
• Remove your fully cooked pancake and place onto a plate lined with paper towels.
• Enjoy with fresh fruit, nuts, maple syrup or even some homemade Nutella!

HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
• Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
• In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
• Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
• Spray a preheated (to proper pancake temperature) griddle with Pam.
• Cook pancakes on griddle.

WHOLE-GRAIN BUTTERMILK PANCAKES

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.
• Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
• Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
• In a mixing bowl, whisk flour, baking powder, and salt.
• Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
• Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
• Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
• Repeat with remaining batter.
• Serve pancakes with maple syrup or other any other toppings you prefer.

VEGETARIAN, DIABETIC, LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Stir together the flours, sugar, baking powder, baking soda and salt.
• Beat the egg, milk and oil together.
• Add the liquids to the flour mixture and stir just until blended.
• Pour the batter onto a greased hot griddle.
• Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

DIABETIC, LOW-FAT SPECIAL BUCKWHEAT PANCAKES

Steps:

• Blend flours, baking powder, and sugar substitute in bowl.
• Mix in egg, water, and melted margarine.
• Let batter stand for 10 minutes.
• Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
• Drop batter by the tablespoonful onto hot skillet.
• Allow pancakes to cook until bubbles form around the pancakes.
• Thin remaining batter with additional water if necessary.
• Turn pancakes over with a spatula.
• Continue cooking until pancakes are done.
• Place on heated dish and continue cooking until all the pancakes have been prepared.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
• Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

LOW-FAT BUTTERMILK PANCAKES

Steps:

• Place all ingredients in a food processor work bowl and mix well.
• Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
• Serve topped with butter spray or margarine, if desired, and maple syrup.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Preheat oven to 200°F.
• Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 ½ minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
• Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 ½- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.

WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
• Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
• Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

LOW FAT BUCKWHEAT PANCAKES

Steps:

• Mix together dry ingredients.
• Add liquids and combine, mixing as little as possible.
• Do not overmix.
• Fry in hot nonstick frying pan, turning once.

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Beat egg until fluffy.
• Add remaining ingredients, mix only until smooth.
• Makes 8 (4 inch) pancakes.
• Really good and healthy!

100% WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.