 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 1 |
|
This breakfast favorite is quick and easy, not to mention super tasty. We prefer the hearty thickness of these pancakes. If you like yours thinner, add up to 2/3 cup additional milk to batter. Ingredients:
1 cup all-purpose flour |
1/3 cup finely chopped pecans or walnuts, toasted |
1 teaspoon granulated sugar |
1 teaspoon light brown sugar |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1 cup nonfat buttermilk |
2 tablespoons vegetable oil |
1 large egg |
Directions:
1. Stir together first 8 ingredients until well combined.
2. Whisk together buttermilk, oil, and egg in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides. Serve immediately.
4. *1/2 cup fat-free milk and 1 1/2 tsp. lemon juice can be substituted for buttermilk. Let stand 10 minutes before whisking mixture with egg and oil.
5. Note: Mix up the dry ingredients to keep on hand for an even quicker breakfast meal. Store the mix in an airtight container up to 1 week.
6. Note: Nutritional analysis is per pancake.
|
|