Pancakes that are served in restaurants are usually considered unhealthy, but this is only due to the added butter, maple syrup and whipped cream. I add some caramelized pears to enhance the flavor. Add a small amount of maple syrup if you choose.
1. Whisk together the flour, baking powder, baking soda, sugar and salt in a large bowl. In a
separate bowl, whisk together the buttermilk, milk, egg substitute and oil. Whisk the flour
mixture into the buttermilk mixture and let stand for 10 minutes.
2. Lightly coat a large nonstick skillet with cooking spray and set over medium heat. Pour
in 3 Tbsp of batter and cook until the pancake is covered with bubbles and the edges turn
brown, about 2 minutes. Turn and cook the other side for 2 minutes or until golden brown.
Repeat with the remaining batter.
3. Meanwhile, make the caramelized pears by adding the oil and brown sugar to a small nonstick
skillet over medium heat. Add the pears and cinnamon and sauté for 2 minutes, or until
the pears are just softened and glazed with the sugar. Add maple syrup if desired. Serve
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp granulated sugar
pinch of salt
1/3 cup light buttermilk
1/4 cup low-fat milk
1/4 cup egg substitute (or 1 large egg)
2 Tbsp vegetable oil
11/2 tsp vegetable oil
3 Tbsp packed brown sugar
2 cups peeled and thinly sliced pears
pinch of cinnamon
Nutritional Analysis per Serving (1 pancake)
Protein 6.8 g
Fat 4.4 g
Saturated Fat 0.8 g
Carbohydrates 44 g
Cholesterol 10 mg
Sodium 65 mg
Fiber 3.4 g
Prep Time: 10 minutes
Cook Time: 6 minutes
Nutrition Watch: Buttermilk is a good source
of vitamin B12 and phosphorus, and a very good source of riboflavin and calcium. It’s often used as a substitute for sour cream or yogurt. Make sure to buy light buttermilk, which has much less fat than regular buttermilk!