Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Low-Cal Buttermilk Pancakes
A lighter take on the diner favorite that maintains a soft, airy texture without the extra calories. By using low-fat buttermilk and egg whites, these pancakes stay moist and tangy. They pair perfectly with fresh fruit for a refreshing and healthy morning start.
A lighter take on the diner favorite that maintains a soft, airy texture without the extra calories. By using low-fat buttermilk and egg whites, these pancakes stay moist and tangy. They pair perfectly with fresh fruit for a refreshing and healthy morning start.
Ingredients
- 52.5 ml Buttermilk
- 1 tbsp Maple Syrup
- 18.75 cups Water
- 11 oz Egg
- 25 cup Self Raising Flour
- 56.25 g Berry, thawed
- 1/4 cup Arrowroot
- 25 cup Greek Yogurt
Instructions
- Whisk buttermilk, maple syrup, egg and water in a bowl until combined.
- whisk in flour, cover and set aside for 20 minutes.
- heat frying pan over a high heat, spray with oil spray. add 2 or 3 heaped spoonfuls of batter, allow to spread.
- cook for 2-3 minutes until golden. Turn, cook for 1 minute.
- repeat to make 8 pancakes.
- drain the berries, reserve juice. heat juice in pan with the arrowroot until slightly thickned.
- serve the pancakes with berries warmed juices and greek yoghurt.
Storage and Meal Prep Tips
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