Crazy Good Healthier Buttermilk Pancakes Recipes

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THE ULTIMATE HEALTHY BUTTERMILK PANCAKES



The Ultimate Healthy Buttermilk Pancakes image

These light & fluffy pancakes are the best I've ever had! They have a slight tang from the iconic buttermilk and lots of rich butter flavor. Serve them warm with real maple syrup, a bit of butter, fresh fruit, or anything your heart desires!

Provided by Amy's Healthy Baking

Yield 16 silver dollar sized pancakes

Number Of Ingredients 10

1 cup + 2 tbsp (135g) whole wheat pastry flour, all-purpose flour, or gluten-free* flour (measured like this)
1 tsp (3g) baking soda
½ tsp (2g) baking powder
¼ tsp (2g) salt
½ tbsp (7g) unsalted butter, melted
1 large egg
1 ½ tsp (8mL) vanilla extract
½ cup (120mL) low-fat buttermilk, room temperature (see Notes!)
1 tsp (5mL) pure maple syrup
¼ cup (60g) plain nonfat Greek yogurt

Steps:

  • Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
  • Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
  • Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.

HEALTHY ALTERNATIVE BUTTERMILK PANCAKES



Healthy Alternative Buttermilk Pancakes image

These pancakes forgo the white flour, sugar, and oil with healthy substitutes. So good, the hubby won't even know the difference.

Provided by VickiVSN

Categories     Breakfast

Time 15m

Yield 4-5 pancakes, 2 serving(s)

Number Of Ingredients 8

1/2 cup oat bran
1/2 cup whole wheat flour
1 tablespoon Splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup egg substitute
1 cup low-fat buttermilk
2 tablespoons prune puree

Steps:

  • Mix together dry ingredients.
  • In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product).
  • Mix dry and wet together.
  • Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high.
  • Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.

Nutrition Facts : Calories 230.4, Fat 3.5, SaturatedFat 1.1, Cholesterol 4.9, Sodium 686, Carbohydrate 45.8, Fiber 6.8, Sugar 8.4, Protein 15.1

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