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Whole Wheat Buttermilk Pancakes with Banana Cream

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Whole Wheat Buttermilk Pancakes with Banana Cream

Fruity Buttermilk Pancakes recipe

 

Yield

6 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¾ cup whole-wheat flour
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¾ cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1-1/2 tablespoons sugar
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2 each egg whites
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1-1/2 cups buttermilk
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¼ cup cottage cheese
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½ teaspoon vanilla extract
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½ cup strawberries
or any other fruit
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¾ cup maple syrup
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Banana cream topping
½ cup sour cream
or yogurt
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½ cup bananas
mashed
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2 tablespoons brown sugar
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teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
177 ml whole-wheat flour
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177 ml all-purpose flour
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5 ml baking powder
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5 ml baking soda
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sugar
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2 each egg whites
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buttermilk
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59 ml cottage cheese
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2.5 ml vanilla extract
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118 ml strawberries
or any other fruit
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177 ml maple syrup
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Banana cream topping
118 ml sour cream
or yogurt
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118 ml bananas
mashed
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3E+1 ml brown sugar
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0.6 ml cinnamon
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Directions

  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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 45114% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 195mg 8%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 17%
Sugars g
Protein 15g
Vitamin A 4% Vitamin C 5%
Calcium 15% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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