Fruity buttermilk pancakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Whole wheat flour |
| ¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1½ | tablespoon | Sugar |
| 2 | Egg whites | |
| 1½ | cup | Buttermilk |
| ¼ | cup | LF cottage cheese |
| ½ | teaspoon | Vanilla |
| ½ | cup | Chopped strawberries; or any other fruit |
| ¾ | cup | Maple syrup |
| ½ | cup | LF sour cream or yogurt |
| ½ | cup | Mashed bananas |
| 2 | tablespoons | Brown sugar |
| ⅛ | teaspoon | Cinnamon |
Directions
BANANA CREAM TOPPING
1. In large bowl, combine flours, baking powder, baking soda, and sugar.
Set aside.
2. In medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add to flour mixture, stirring just until moist. Gently stir in fruit.
3. Spray large skillet with non-stick spray and heat over medium. Spoon dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly). Cook until bubbles break, then flip and cook until lightly browned.
4. Serve with maple syrup and banana cream topping (see below) Per serving with topping: 444 calories, 2.2g fat (4⅖% CFF), 582 mg sodium, 14g protein
6 mg chol
My notes: I made this with strawberries and didn't make the topping. We like these better than the other banana pancakes - probably the buttermilk.
Contributor: modified from Looneyspoon recipe Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by Cathleen <catht@...> on Jun 03, 1998