|We used to go to IHOP all the time. Nothing beats those pancakes!!! Well, through some experimenting I have come up with a recipe that is lactose free and better for you. I have been trying to incorporate more whole grains in to everyone's diet around here. So, I found this recipe for Buttermilk Pancakes on CookingLight.com. I played around with it and added some blueberries and it is a definite keeper! I made my own buttermilk by measuring a tablespoon of fresh lemon juice into a measuring cup and then adding enough milk to make a cup. I let that sit for 5 minutes (while I measured the rest of my ingredients). Pancakes are great because you can add what ever you like or nothing at all! The kids had chocolate chip and I enjoyed the fresh blueberries I got on sale! Another great thing about these is that they are better if they sit for a little while. This allows the whole grains to absorb more moisture to make them light and fluffy! So, make them the night before and they are ready to go in the morning! Here is my recipe with the changes.
Blueberry Buttermilk Pancakes
(orginal from Cooking Light)
1/2 cup all-purpose flour
1/4 cup white whole wheat flour
1/4 cup quick cooking oats
2 tablespoons turbinado sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk (skim Lactaid milk and lemon juice)
1 teaspoon vegetable oil
1/4 cup egg substitute (1 large egg, lightly beaten)
1 pancake without blueberries = 88 calories
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour through salt in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth. Place in the refrigerator for and hour or overnight.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Sprinkle with berries. Turn pancakes when tops are covered with bubbles and edges look cooked.
1 pancake w/1TBSP fresh blueberries = 94 calories