Add whatever fruits you might have on hand to this recipe. My family’s favorite version always includes blueberries.
—JANET SCHUBERT RIB LAKE, WI
PREP: 15 MIN. • COOK: 10 MIN./BATCH • MAKES: 16 PANCAKES
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
1. In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired.
PER SERVING 2 pancakes equals 189 cal., 5 g fat (1 g sat. fat), 29 mg chol., 345 mg sodium, 29 g carb., 2 g fiber, 7 g pro. Diabetic Exchanges: 2 starch, 1 fat.