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Whole Wheat Pancakes Recipe


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     Whole Wheat Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   4

3/4 cup whole wheat flour
3/4 cup ap flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup nonfat milk
1 tbsp honey
1/4 tsp vanilla extract
2 pts. fresh strawberries or 4 cups frozen, unsweetened, thawed
1 tsp fresh lemon juice
2 Tpure maple syrup

In a large bowl, whisk together the flours, baking powder, baking soda and salt. In a medium bowl beat together the eggs, buttermilk, nonfat milk, honey and vanilla
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients onto the dry ingredients. Mix only enought to combine them. The batter will be somewhat lumpy.
Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200 degree oven as you cook the rest. Ladle about 1/3 cup of strawberry sauce onto each place. Place the pancakes on top.
SAUCE - Place berries in a food processor; process them into a chunky puree. Transfer puree to a small saucepan over low heat. Heat until warm. Stir in lemon juice and maple syrup.
Serving Suggestions
373 calories

Originally Submitted

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