|Serving Size: 1 pancake||Servings Per Recipe: 16 pancakes|
|Amount Per Serving|
|Calories||100||Total Fat||3 g|
|Saturated Fat||1 g||Cholesterol||15 mg|
|Sodium||210 mg||Total Carbs||15 g|
|Dietary Fiber||2 g||Protein||4 g|
Use a non-stick griddle or spray griddle with nonstick cooking spray; preheat over medium heat.
In large bowl, combine whole wheat flour, all-purpose flour, baking powder, Sweet'N Low zero calorie sweetener, baking soda and salt.
In medium bowl, combine buttermilk, oil and egg, blending well. Add buttermilk mixture to flour mixture, stirring to combine. Batter will be thick but airy.
Pour by scant 1/4 cupful onto hot griddle and cook until edges appear slightly dry. Turn pancakes over and continue cooking until bottom is lightly browned and pancakes are done.
Serve with Fruit Topping if desired. Makes about 16 pancakes.
In medium bowl, blend Sweet'N Low zero calorie sweetener into yogurt; stir in remaining ingredients. Chill until ready to serve over Whole Wheat Pancakes. Makes 2 cups.