Better For You Buttermilk Pancakes Food

BETTER-FOR-YOU BUTTERMILK PANCAKES

Better-For-You Buttermilk Pancakes image

The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. -Janet Schubert, Rib Lake, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large egg whites
1 large egg
2 cups buttermilk
2 tablespoons canola oil
Fresh mixed berries, optional

Steps:

In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened., 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. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts :

BUTTERMILK OATMEAL PANCAKES

Buttermilk Oatmeal Pancakes image

Delicious pancakes that are a great way to start the day!

Provided by Shannon McLane

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups buttermilk
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
¼ cup vegetable oil

Steps:

Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g

BIGFATMOMMA'S BETTER-FOR-YOU PUMPKIN MUFFINS

Bigfatmomma's Better-for-you Pumpkin Muffins image

A light, fluffy, whole-wheat pumpkin muffin with no refined sugar. Hearty, homey taste, and the kitchen smells like heaven when they're cooking. Sucanat can be found at whole foods stores or at Wegmans in bulk.

Provided by BigFatMomma

Categories Quick Breads

Time 22m

Yield 12-14 muffins

Number Of Ingredients 12

Ingredients

1/2 cup butter, room temperature
3/4 cup sucanat or 3/4 cup dark brown sugar, firmly packed
1/3 cup molasses
1 egg, room temperature
1 cup canned pumpkin
1 3/4 cups whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1 teaspoon nutmeg
1/4 raisins

Steps:

Preheat oven to 400 degrees.
Grease muffin tin, or line with paper liners.
With an electric mixer, cream butter until soft.
Add sucanat and molasses, and beat until light and fluffy.
Add egg and pumpkin, stir until well blended.
Sift flour, salt, soda, cinnamon, cloves and nutmeg into the butter mixture, and fold in, being careful not to overmix.
Gently fold in raisins.
Spoon equal amounts into muffin tin.
Bake until the tops spring back when lightly touched, about 12-15 minutes.
Let cool in pan 3 minutes before moving to cooling rack.

Nutrition Facts : Calories 169.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 38, Sodium 267.4, Carbohydrate 21.7, Fiber 2.9, Sugar 6, Protein 3.2

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