Indulging in a delicious breakfast doesn’t mean sacrificing your commitment to a low-fat lifestyle. These Whole Grain Pancakes with Berry Cream Syrup are a delightful blend of wholesome ingredients that not only satisfy your taste buds but also align with your health-conscious choices. Packed with whole grain goodness and a burst of berry flavor, this recipe is a delightful start to your day.

Whole Grain Pancakes with Berry Cream Syrup

Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 3/4 cup (90g) whole grain pastry flour
• 1/4 cup (30g) buckwheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (240ml) buttermilk
• 1 large egg, separated (at room temperature)
• 3 tablespoons + 2 teaspoons melted butter
• 8 drops liquid stevia
• SYRUP: 1/4 cup red or black raspberry all-fruit spread
• 2 tablespoons heavy cream
• 3-4 teaspoons orange juice or apple cider (optional)

Ingredient Expanded Notes:

• Whole Grain Pastry Flour: Rich in fiber and nutrients, this flour provides a hearty base for the pancakes.
• Buckwheat Flour: Adds a nutty flavor and boosts the nutritional profile with essential minerals.
• Buttermilk: Provides a tangy taste and contributes to the fluffiness of the pancakes.
• Liquid Stevia: A natural sweetener that enhances the sweetness without the added calories of traditional sugar.
• Raspberry All-Fruit Spread: A fruity and natural alternative to traditional pancake syrups, bringing in antioxidants and flavor.
• Heavy Cream: Offers a touch of richness to the syrup, balancing the tartness of the berries.
• Orange Juice or Apple Cider: Optional, for those who prefer a slightly tangier syrup.

How to Make Whole Grain Pancakes with Berry Cream Syrup

1. In a large bowl, combine the whole grain pastry flour, buckwheat flour, baking powder, baking soda, and salt.
2. In a glass measure, mix buttermilk, egg yolk, 3 tablespoons of melted butter, and liquid stevia. Stir this mixture into the flour until well combined.
3. In a separate bowl, whip the egg white until stiff peaks form. Gently fold it into the batter, creating a light but not overly fluid consistency.
4. Heat a nonstick griddle over medium-low heat. Add half of the remaining melted butter.
5. For each pancake, spoon 1/4 of the batter onto the griddle, making 4 cakes at a time, each about 4″ in diameter.
6. Cook the first side until edges begin to look dry, about 3 minutes. Flip the pancakes and cook the second side for an additional 2 to 3 minutes.
7. Continue making pancakes until all butter and batter are used.

To Make Syrup:

1. Combine the fruit spread, heavy cream, and enough juice (if using) to achieve the desired syrup consistency. Without juice, it will have the consistency of a spread.
2. Serve the pancakes hot with the berry cream syrup.

Expert Tips:

• Room Temperature Egg: Bringing the egg to room temperature ensures better incorporation into the batter.
• Nonstick Griddle: Using a nonstick griddle reduces the need for excessive butter, promoting a lower-fat preparation.
• Fold Egg White: Gently folding the whipped egg white ensures a fluffy texture without compromising the batter’s structure.
• Adjusting Syrup Consistency: Add juice gradually to achieve the desired thickness for the syrup.

Low-Fat Lifestyle:

These Whole Grain Pancakes with Berry Cream Syrup are a delightful addition to a low-fat, Low-Carb lifestyle. By incorporating whole grain flours, using minimal butter, and opting for a natural sweetener, this recipe allows you to savor the joy of pancakes without compromising on your health goals. The berry cream syrup, made with minimal cream and optional juice, adds a burst of flavor without excess fat, making it a guilt-free indulgence to kickstart your day.

Continue to Content

Whole Grain Pancakes with Berry Cream Syrup

Yield: 8 (4-inch pancakes)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Wake up to a plate of Whole Grain Pancakes—nutrient-rich, low-fat perfection drizzled with antioxidant-packed Berry Cream Syrup. Delightful mornings await!

Print

Ingredients

• 3/4 cup (90g) whole grain pastry flour
• 1/4 cup (30g) buckwheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (240ml) buttermilk
• 1 large egg, separated (at room temperature)
• 3 tablespoons + 2 teaspoons melted butter
• 8 drops liquid stevia
• SYRUP: 1/4 cup red or black raspberry all-fruit spread
• 2 tablespoons heavy cream
• 3-4 teaspoons orange juice or apple cider (optional)

Instructions

1. In a large bowl, combine the whole grain pastry flour, buckwheat flour, baking powder, baking soda, and salt.
2. In a glass measure, mix buttermilk, egg yolk, 3 tablespoons of melted butter, and liquid stevia. Stir this mixture into the flour until well combined.
3. In a separate bowl, whip the egg white until stiff peaks form. Gently fold it into the batter, creating a light but not overly fluid consistency.
4. Heat a nonstick griddle over medium-low heat. Add half of the remaining melted butter.
5. For each pancake, spoon 1/4 of the batter onto the griddle, making 4 cakes at a time, each about 4" in diameter.
6. Cook the first side until edges begin to look dry, about 3 minutes. Flip the pancakes and cook the second side for an additional 2 to 3 minutes.
7. Continue making pancakes until all butter and batter are used.

To Make Syrup:

1. Combine the fruit spread, heavy cream, and enough juice (if using) to achieve the desired syrup consistency. Without juice, it will have the consistency of a spread.
2. Serve the pancakes hot with the berry cream syrup.

Notes

• Room Temperature Egg: Bringing the egg to room temperature ensures better incorporation into the batter.
• Nonstick Griddle: Using a nonstick griddle reduces the need for excessive butter, promoting a lower-fat preparation.
• Fold Egg White: Gently folding the whipped egg white ensures a fluffy texture without compromising the batter's structure.
• Adjusting Syrup Consistency: Add juice gradually to achieve the desired thickness for the syrup.

Recommended Products

• 
  d'arbo All Natural Fruit Spread, Raspberry, 16 Ounce
• 
  Bob's Red Mill Pastry Flour Whole Wheat - 5 lb
• 
  Bob's Red Mill Organic Buckwheat Flour, 22 Ounce, Pack of 2
• 
  WHYZ Liquid Stevia Drops 8oz, Natural Stevia Liquid Sweetener from Stevia Extract, Pure Stevia Sweetener, Plant-Based Stevia Coffee Syrup, Zero Calorie Sweetener, Non-GMO, Gluten-free, 1,183 Servings

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 498mgCarbohydrates: 56gFiber: 4gSugar: 13gProtein: 7g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram