Whole Grain Pancakes With Berry Cream Syrup

Total Time
27 minutes
Ingredients
Serving Size

Ingredients

  • PANCAKES:
  • 3/4 cup whole grain pastry flour
  • 1/4 cup buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, at room temperature, separated
  • 3 tablespoons melted butter
  • 2 teaspoons melted butter
  • 8 drops liquid stevia
  • SYRUP:
  • 1/4 cup red or black raspberry fruit spread
  • 2 tablespoons heavy cream
  • 4 teaspoons orange juice or apple cider (optional)
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Directions

  1. To make the pancakes: In a large bowl, combine the pastry flour, buckwheat flour, baking powder, baking soda, and salt.
  2. In a glass measure, mix the buttermilk, egg yolk, 3 tablespoons butter, and the stevia. Stir into the flour mixture until well combined. In a small bowl, whip the egg white until it forms stiff, but not dry, peaks. Fold into the batter. (The batter will be light but not fluid.)
  3. Heat a nonstick griddle over mediumlow heat and add half of the remaining melted butter. For each pancake, spoon 1/4 cup batter onto the griddle, making 4 cakes at a time, each about 4" in diameter. Cook the first side until the edges begin to look dry, about 3 minutes. Flip the cakes and cook the second side for 2 to 3 minutes. Continue making cakes in the same manner until all the butter and batter are used. Serve hot with the syrup.
  4. To make the syrup: In a small bowl, combine the fruit spread, cream, and enough juice or cider (if using) to make a syrup. (Without the juice or cider, the topping will have the consistency of a spread.)

Nutritional Information

  • Calories: 292kcal
  • Calories From Fat: 138kcal
  • Calories From Satfat: 82kcal
  • Calories From Transfat: 4kcal
  • Fat: 16g
  • Total Sugars: 11g
  • Carbohydrates: 33g
  • Saturated Fat: 9g
  • Cholesterol: 93mg
  • Sodium: 572mg
  • Protein: 7g
  • Iron: 1mg
  • Zinc: 1mg
  • Calcium: 202mg
  • Magnesium: 29mg
  • Potassium: 223mg
  • Phosphorus: 150mg
  • Vitamin A Carotenoid: 5re
  • Vitamin A: 511iu
  • Vitamin A: 140rae
  • Vitamin A: 143re
  • Vitamin A Retinol: 138re
  • Vitamin C: 2mg
  • Vitamin B1 Thiamin: 1mg
  • Vitamin B2 Riboflavin: 0mg
  • Vitamin B3 Niacin: 1mg
  • Vitamin B12: 0mcg
  • Vitamin D Iu: 15iu
  • Vitamin D Mcg: 0mcg
  • Vitamin E Alpha Equivalents: 1mg
  • Vitamin E Alpha Toco: 1mg
  • Vitamin E Iu: 1iu
  • Vitamin E Mg: 1mg
  • Alanine: 0g
  • Arginine: 0g
  • Ash: 3g
  • Aspartate: 0g
  • Beta Carotene Equiv: 28mcg
  • Beta Carotene: 28mcg
  • Biotin: 4mcg
  • Boron: 13mcg
  • Butyric: 1g
  • Capric: 0g
  • Caprioc: 0g
  • Caprylic: 0g
  • Chloride: 86mg
  • Choline: 34mg
  • Chromium: 0mcg
  • Copper: 0mg
  • Cryptoxanthin: 1mcg
  • Cystine: 0g
  • Dietary Fiber: 3g
  • Exchange: 3fat
  • Exchange: 0meat
  • Exchange: 0milk
  • Exchange Other: 1carbs
  • Exchange: 1starch
  • Fluoride: 3mg
  • Folate Dfe: 15mcg
  • Folate Food: 15mcg
  • Folate: 15mcg
  • Glutamate: 1g
  • Glycemic: 50index
  • Glycemic: 0load
  • Glycine: 0g
  • Gram Weight: 146g
  • Heptadec: 0g
  • Histidine: 0g
  • Iodine: 23mcg
  • Isoleucine: 0g
  • Kilojoules: 1221kj
  • Lauric: 0g
  • Leucine: 0g
  • Linoleic: 1g
  • Linolenic: 0g
  • Lutein Zeaxanthin: 41mcg
  • Lysine: 0g
  • Manganese: 0mg
  • Methionine: 0g
  • Molybdenum: 4mcg
  • Monosaccharides: 0g
  • Mono Fat: 4g
  • Mypyramid: 2grain
  • Mypyramid Meat: 0beans
  • Mypyramid: 0milk
  • Myristic: 1g
  • Net Carbs: 30g
  • Niacin Equivalents: 2mg
  • Oleic: 4g
  • Omega3 Fatty Acid: 0g
  • Omega6 Fatty Acid: 1g
  • Other: 18carbsg
  • Palmitic: 4g
  • Palmitol: 0g
  • Pantothenic Acid: 0mg
  • Phenylalanine: 0g
  • Poly Fat: 1g
  • Proline: 0g
  • Pyramid: 2bread
  • Pyramid: 3fat
  • Pyramid: 0meat
  • Pyramid: 0milk
  • Selenium: 6mcg
  • Serine: 0g
  • Stearic: 2g
  • Sucrose: 0g
  • Threonine: 0g
  • Trans Fatty Acid: 0g
  • Tryptophan: 0g
  • Tyrosine: 0g
  • Valine: 0g
  • Vitamin B6: 0mg
  • Vitamin K: 2mcg
  • Water: 87g

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