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Whole Grain Nectarine Pancakes Recipe


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     Whole Grain Nectarine Pancakes

Category   Breakfast - Brunch
Sub Category   Low-carb
Servings   4 (4 pancakes)
Preptime   10 minutes

1 cup whole-grain pastry flour
3 tsp Splenda
1 tsp baking soda
1 cup fat-free buttermilk
2 large eggs, lightly beaten
1/4 cup margerine, melted
1-2 medium necatrines, sliced (1 cup)
1/4 tsp cinnamon

Heat the oven to 200 degrees. In a large bowl, combine flour, 2 tsp of Splenda, and baking soda. In a medium bowl, whisk together buttermilk, eggs, and melted margarine. Make a well in the center of the dry ingrediants. Add wet increadients to dry and mix to combine; do not overmix.
Coat a large nonstick skillet with cooking spray and heat over medium heat until hot enough to cause drops of water to scatter over the surface, 3 minutes. Working in batches if necessary, spoon a heaping tablespoon of batter onto the griddle to form a 3 inch pancake ( you will be making 16 pancakes). Cook the pancakes until golden brown, about 2 minutes per side.
In a medium nonstick skillet, heat 1 Tbsp of margerine over medium heat until melted. Add necatarines, cinnamon, and remaining sugar substitute. Cook, stirring occasionally, until necatines are soft and golden, about 5 minutes. Spoon nectarine slices over pancakes and serve.

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