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Buttermilk Pancakes

Servings = 2 | Serving size =2 pancakes

This recipe can be multiplied by 2,2.5,3,3..

This recipe can be divisible by 2.

Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

2/3 cup	all purpose white flour
1 Tbsp	Splenda
1 tsp	baking powder
2/3 cup	non-fat buttermilk
1/4 cup	egg substitute
1 tsp	pure vanilla extract
2 tsp	(per serving) Take Control Light Spread
1 Tbsp	pure maple syrup

Sift flour, Splenda and baking powder into a large mixing bowl.

Add buttermilk, egg substitute and vanilla extract and blend using a large whisk until smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst. Turn pancake and cook for about 1/2 the time of the first side until they are golden brown.

Remove and top with one teaspoon of Promise Buttery Spread Light on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.

Nutrition Facts

Serving size: 2 pancakes (without fruit), 2 tsp. Promise Buttery Spread Light, 1 Tbsp. pure maple syrup | Servings 2

Calories 284 | Calories from Fat 49

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (7%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 2 mg (1 %) | Sodium 404 mg (17 %)

Total Carbohydrates 48g (16%) | Sugars 13g

Dietary Fiber 5g (19%) | Protein 12g

Vitamin A 15% | Vitamin C 1 % | Calcium 29% | Iron 15%

Vitamin K 4 mcg  | Potassium  454 mg | Magnesium  74 mg