recipes

Low Carb Whole-Wheat Buttermilk Pancakes

I’m love a good stack of fresh homemade pancakes to start off my morning, and to give it a healthier twist, I sometimes like to make my pancakes with whole-wheat instead. Today, we’re going to make whole-wheat buttermilk pancakes that taste so good, you can literally eat them on their own – pinky promise!




Whole-Wheat Buttermilk Pancakes




Total Time

40 mins

Prep: 10 minutes

Cook: 30 minutes

Servings

10

Nutrition

90 cals

Start off by whisking whole-wheat flour, sugar, baking powder and salt in a large mixing bowl. In another bowl, mix the buttermilk with an egg and melted coconut oil until combined. Pour wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous batter.

Melt a little coconut oil in a non-stick skillet over medium-low heat and pour half cup of batter in the middle of the skillet to form a circle. Allow pancake batter to cook until bubbles start rising to the surface and the bottom has turned a golden brown. Flip pancake over with a spatula and allow it to cook some more until the other side has also turned golden brown. When all the pancake batter has been used up, serve whole-wheat pancakes with honey, or you can even eat them on their own!

Whole-Wheat Buttermilk Pancakes Whole-Wheat Buttermilk Pancakes

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Yummy Greek Yogurt Pancakes
Healthy Banana Dark Chocolate Pancakes
No Flour Honey Oat Pancakes (Yum!)
Healthy Banana Oatmeal Pancakes (Egg-Free Recipe)

Ingredients

  • 1 cup of whole-wheat flour
  • 2 tablespoons of sugar
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 1 cup of buttermilk
  • 1 egg
  • 2 tablespoons of melted coconut oil + more for cooking
  • Honey, for drizzling

Directions

  1. Whisk whole-wheat flour, sugar, baking powder and salt in a large mixing bowl
  2. In another bowl, mix buttermilk with egg and melted coconut oil until combined
  3. Pour wet ingredients into the bowl with the dry ingredients and stir well until you get a homogeneous batter.
  4. Melt a little coconut oil in a non-stick skillet over medium-low heat, and pour ½ cup of batter in the middle of the skillet
  5. Allow pancake batter to cook until bubbles start rising to the top and the bottom is golden brown. Flip pancake over with a spatula, then allow pancake to cook a little more until the other side is also golden.
  6. Repeat until all the pancake batter has been used up
  7. Serve whole-wheat pancakes with a generous drizzle of honey or you can even eat them on their own




Nutrition

Calories

90 cals

Fat

3.6 g

Protein

2.9 g

Carbohydrates

12.5 g

Sugar

3.8 g

Fiber

1.3 g

healthy pancakeslow carb

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