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
- In a large bowl, combine the whole grain pastry flour, buckwheat flour, baking powder, baking soda, and salt.
- 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.
- 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.
- Heat a nonstick griddle over medium-low heat. Add half of the remaining melted butter.
- For each pancake, spoon 1/4 of the batter onto the griddle, making 4 cakes at a time, each about 4″ in diameter.
- 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.
- Continue making pancakes until all butter and batter are used.
To Make Syrup:
- 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.
- 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.
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!
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
- In a large bowl, combine the whole grain pastry flour, buckwheat flour, baking powder, baking soda, and salt.
- 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.
- 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.
- Heat a nonstick griddle over medium-low heat. Add half of the remaining melted butter.
- For each pancake, spoon 1/4 of the batter onto the griddle, making 4 cakes at a time, each about 4" in diameter.
- 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.
- Continue making pancakes until all butter and batter are used.
To Make Syrup:
- 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.
- 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: 1Amount 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.