Low Fat Buttermilk Pancakes Recipes

HEALTHY BUTTERMILK PANCAKES (HEALTHY PANCAKE RECIPE)

Steps:

• Measure out the flour, baking powder, baking soda and salt into a large bowl.
• In a separate bowl, mash the bananas very well (it's ok if they go a little bit liquidy...you don't want any large chunks). Add the eggs and the vanilla and beat with a fork until they're combined well.
• Measure the buttermilk into a separate liquid measuring cup and pour the buttermilk and the egg mixture into the flour mixture.
• Stir everything together carefully, making sure you don't over mix, until everything is combined.
• Heat a large non-stick skillet or griddle over medium heat.
• Let the batter sit in the bowl for about 5-6 minutes before you start frying. This will allow the leavening agents (the baking powder and baking soda) time to begin their work and you'll start to see the batter start to rise slightly as air bubbles develop below the surface.
• Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible. This will help the air bubbles stay intact as the pancake cooks and create a light and fluffy texture. This is especially important when using whole wheat flour because the wheat particles in the flour actually interfere with gluten development, making baked goods made with whole wheat flour denser and generally less fluffy than their all-purpose flour counterparts.
• Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over. You can check the underside by lifting up the edge of one of the pancakes using a spatula; if the underside is brown, it's time to flip!
• Repeat this process until all your batter is gone. The number of pancakes you make will vary based on the size you choose and the pan you're using, but this recipe feeds our family of four with several pancakes left over for the next day (usually around a total of 12-16 pancakes).
• Serve the pancakes hot off the griddle with some fresh berries and maple syrup!

LOW-FAT BUTTERMILK PANCAKES

Steps:

• Place all ingredients in a food processor work bowl and mix well.
• Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
• Serve topped with butter spray or margarine, if desired, and maple syrup.

HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
• Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
• In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
• Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
• Spray a preheated (to proper pancake temperature) griddle with Pam.
• Cook pancakes on griddle.

100% WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.

LIGHT AND HEALTHY BUTTERMILK PANCAKES

Steps:

• lightly beat eggs.
• add buttermilk, oil, sugar and vanilla and mix very well.
• mix together dry ingredients.
• add dry ingredients to wet ingredients.
• to cook:.
• preheat non stick pan, medium heat.
• add 1/4 cup of batter and cook on a non-stick surface until bubbles appear throughout the pancake.
• flip to cook the other side.
• if batter is too thick, you can add water -- pancakes will be flatter though.
• it is important to cook on medium heat even if it takes longer as it allows you to cook these pancakes with no extra oil in the pan- the result is fluffy and light and not oily.