Ellie's Whole Wheat Pancakes with Strawberry Sauce
By Ellie Krieger, MS, RD
Average User Rating:
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole-grain pastry flour or whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup low-fat buttermilk
- 3/4 cup nonfat milk
- 1/4 teaspoon vanilla extract
- Cooking spray
- 1 tablespoon honey
- Strawberry Sauce (recipe follows)
-
Confectioners’ sugar (optional)
Cooking Instructions
- In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
- Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 minutes. Keep the pancakes warm in a 200 degrees F oven as you finish cooking the remaining ones.
- Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
For Ellie's Strawberry Sauce, see recipe.
Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
4 servings (serving size: three 4-inch pancakes and 1/3-cup sauce)
Calories: 310
Total Fat: 3.5g
Sat: 1g
Mono: 0g
Poly: 0g
Protein: 13g
Carb: 59g
Fiber: 5g
Cholesterol: 110mg
Sodium: 420mg
4 servings (serving size: three 4-inch pancakes and 1/3-cup sauce)
This dish is an excellent source of calcium, fiber, folate, iodine, manganese, phosphorus, riboflavin, selenium, thiamin, and vitamin C. It's also a good source of copper, iron, magnesium, niacin, pantothenic acid, potassium, vitamin B6, and zinc.
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