Breakfasts and Brunches

Whole Wheat Pancakes

(16 pancakes)

13/4 cups whole wheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon Sweet'N Low® zero calorie sweetener
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons canola oil
1 egg

Fruit Topping

(2 cups)

1 teaspoon Sweet'N Low® zero calorie sweetener (or 3 packets)
1 (8 oz.) fat-free container plain yogurt
3/4 cup chopped fresh strawberries
1 can (8 oz.) crushed pineapple, in own juice, well drained (or 3/4 cup chopped fresh)
2 tablespoons toasted unsweetened coconut


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.

Fruit Topping:

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.

Per Serving (1 pancake with 2 tablespoons of topping):

100 calories, 15 g carbohydrates, 4 g protein, 3 g fat, 1 g saturated fat, 15 mg cholesterol, 210 mg sodium, 2 g dietary fiber.