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Fruity Buttermilk Pancakes Recipe

Serves 4

Per Serving with Topping: 444 calories, 2.2g fat (4.4% CFF), 582mg sodium, 14g protein, 6mg cholestrol.

Ingredients:

  • 3/4 cup whole wheat flour
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tbsp sugar
  • 2 egg whites
  • 1 1/2 cup buttermilk
  • 1/4 cup low-fat cottage cheese
  • 1/2 tsp vanilla
  • 1/2 cup chopped strawberries, or any other fruit
  • 3/4 cup maple syrup
  • Banana Cream Topping:
  • 1/2 cup low-fat sour cream or yogurt
  • 1/2 cup mashed bananas
  • 2 tbsp brown sugar
  • 1/8 tsp cinnamon


Instructions:

1. In large bowl, combine flours, baking powder, baking soda, and sugar. Set aside.
3. In medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla.
4. Add to flour mixture, stirring just until moist.
5. Gently stir in fruit.
6. Spray large skillet with non-stick spray and heat over medium.
7. Spoon dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly).
8. Cook until bubbles break, then flip and cook until lightly browned.
9. Serve with maple syrup and banana cream topping.
10. To make topping, mix all ingredients together.


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Main Ingredient:Dairy / Buttermilk
Fruit / Berry / Strawberry
Fruit / Banana
Course:Breakfast
Brunch
Cuisine:American
Preparation Method:Fry
Dish:Pancake
Special Diet:Low Fat
Difficulty:Easy

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