Amazing Buttermilk Pancakes

Servings - 8   Serving Size - 1 pancake (1/4 cup batter)   Points Plus per Serving - 3 Points+
Calories -108.8,   Total Fat - 3g,   Carb. - 16.1g,   Protein - 4.2g,   Fiber - 0.4g (calculations do not include any oil/butter used to coat griddle/skillet)


1 cup all-purpose flour
1 TBS granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
1 TBS canola oil
1 tsp. pure vanilla extract
1 1/4c - 1 1/2 cups low-fat buttermilk

  1. In large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Whisk to combine.  
  2. In large glass measure, add 1 1/4 cups low fat buttermilk, egg, oil, and vanilla.  Whisk to combine.  
  3. Add the wet ingredients into the center of the dry and whisk to combine.  If the batter seems to thick, add more buttermilk until it is pouring consistency.  Set aside.
  4. Heat griddle/skillet which has been lightly oiled with either the canola/butter mixture or sprayed with cooking spray to med-high.  
  5. When griddle/skillet is hot enough, stir the batter and pour by 1/4 cup to form pancakes.  Cook until the edges begin to look dry and small bubbles form on the batter surface.  Flip and cook on the other side for a minute or so, until pancake is done. 
  6. Remove to platter in warm oven, and repeat with remainder of batter.  Yield:  approx. 8 pancakes.