Whole Wheat Pancakes

Ingredients

Ingredients

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

Fruit Topping

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

Preparation

Ingredients

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.