Buttermilk Pancakes

Source
Weight Watchers New Complete Cookbook

Recipe
1 1/2 cups flour
3/4 teaspoons baking soda
1/2 teaspoons salt
3 large eggs, separated
1 tablespoon sugar
1 3/4 cups low-fat buttermilk
1 tablespoons unsalted butter, melted

In a large bowl, combine the flour, baking soda, and salt; stir well. In a medium bowl, whisk together the egg yolks and sugar until well blended. Stir in the buttermilk and butter; stir into the flour mixture until well combined. In a clean medium bowl, beat the egg whites with an electric mixer or wire whisk to stiff peaks. Gently fold the whites into the flour mixture.

Coat a nonstick griddle or skillet with non-stick spray and heat over medium heat. Spoon 1/4 cup of batter for each of 18 pancakes onto the griddle and spread into a 3 1/2 inch circle. Cook until the tops are covered with bubbles, 3-4 minutes. Turn pancakes and cook until the edges are lightly golden, about 2-3 minutes longer.

Serves 6

My Revisions
I did not make any revisions to this recipe, I made it exactly per the recipe. I see some changes that could be made though, that could make this a healthier option. For instance, using wheat flour instead of white, or maybe using Truvia instead of sugar.

Nutrition Information Per Serving
Serving Size - 3 pancakes
Calories - 204
Fat - 5g
Saturated Fat - 2g
Trans Fat - 0g
Cholesterol - 114mg
Sodium - 459mg
Carbohydrates - 30g
Fiber - 1g
Protein - 9g
Calcium - 101mg

Outcome
These pancakes were delicious. They came out so fluffy and perfect. I was really impressed with how good they tasted even though they were healthy. The recipe was so easy to make, from start to finish, it only took about 20 minutes. The recipe said it would make 18 pancakes, but my batch only made 13. I am sure my portion sizes were a little bigger than it called out for. Regardless this is a definite recipe that will be added to our lineup. My husband said they were the best pancakes he had ever eaten, even better than his moms. How do you beat that?