Fruity buttermilk pancakes

4 Servings

Ingredients

Quantity Ingredient
¾ cup Whole wheat flour
¾ cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1½ tablespoon Sugar
2 Egg whites
1½ cup Buttermilk
¼ cup LF cottage cheese
½ teaspoon Vanilla
½ cup Chopped strawberries; or any other fruit
¾ cup Maple syrup
½ cup LF sour cream or yogurt
½ cup Mashed bananas
2 tablespoons Brown sugar
⅛ teaspoon Cinnamon

Directions

BANANA CREAM TOPPING

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 (see below) Per serving with topping: 444 calories, 2.2g fat (4⅖% CFF), 582 mg sodium, 14g protein

6 mg chol

My notes: I made this with strawberries and didn't make the topping. We like these better than the other banana pancakes - probably the buttermilk.

Contributor: modified from Looneyspoon recipe Recipe by Cathy Luchetti's Hot Flash Cookbook

Posted to EAT-LF Digest by Cathleen <catht@...> on Jun 03, 1998

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