Help - Search - Members - Calendar
Full Version: Buttermilk Pancakes
Glycemic Index Forum / Sugar Busters Forum > Main > Recipes > Breads & Desserts
1 egg
1 cup stone ground whole wheat pastry flour
1 cup buttermilk
2 tbsp melted butter
1 tbsp Splenda
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a medium sized bowl;
Beat egg. Add remaining ingredients. Stir until just smooth (batter will be thick). Do not overmix.

Cook on griddle as usual.

This recipe can be doubled. The leftovers freeze well and can be reheated in the microwave for a quick breakfast.
do you have any suggestions for a topping for these???

*I was so worried that I was going to have to give up pancakes forever!!!
Here are some ideas for topping:

SF maple syrup
All fruit spreads
Yogurt - get plain, sweeten and add fruit spread to your liking

Just use your imagination. You could try cooking some apples with sweetener, butter, cinnamon.

And so on.

These are GREAT!!! I like them better than 'real' pancakes. They almost were like whole wheat crepes! I put some blackberry All-fruit on them and WOW!!!

Thanks for the great recipe! (Even my anti-whole wheat friends loved them)
Hey these are 'Real" pancakes! It's those white flour things that are "fake" -- LOL!
Glad you enjoyed them.

Oh, Molly, you've done it again! My boys requested pancakes this morning, and you came to the rescue with this recipe! tongue.gif Thanks - they were absolutely delicious!

smile.gif Pam
Is that 1 tablespoon of Splenda?
This recipe of Molly's is one that I make every week!! IT's delicious! Yes, I use 1 tablespoon of Splenda.

I have been using a similar recipe with some modifications for over a year now and it is very good.

I use stevia instead of Splenda (not 1 tablespoon of course).
For buttermilk I use 1 cup of milk and 1 tablespoon of vinegar.
I use coconut oil instead of butter sometimes.

For extra thickness sometimes I will add a bit more flour.

P.S. I use fresh ground soft white wheat.
I make the buttermilk pancakes all the time out the Sugar Busters for kids cookbook. MY KIDS LOVE THEM!!!!! Not only do they have whole wheat flour but they also have rolled oats!!! They are so good I make a double batch and freeze them so we can pop them in the toaster in the morning for breakfast so they still have the same consistency as when I made them. All four of us use Cary's Sugar free Maple Syrup.
This is a "lo-fi" version of our main content. To view the full version with more information, formatting and images, please click here.
Invision Power Board © 2001-2018 Invision Power Services, Inc.