Low-Cholesterol Pancakes

Total Time:Prep/Total Time: 15 min.

Recipe by Dorothy Anne Adams

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 19, 2023

"When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe," says Dorothy Anne Adams of Valier, Montana. "These pancakes are light, tender and slightly sweet."

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
TEST KITCHEN APPROVED

Low-Cholesterol Pancakes

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Yield:12 pancakes
Prep:10 min
Cook:5 min
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Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 egg whites
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Directions

  1. 1
    In a small bowl, combine the first four ingredients. In another bowl, combine the buttermilk, oil and vanilla; add to dry ingredients. In a large bowl, beat egg whites until soft peaks form; fold into batter.
  2. 2
    Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.

Nutrition Facts

2 pancakes: 210 calories, 10g fat (1g saturated fat), 2mg cholesterol, 330mg sodium, 24g carbohydrate (9g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
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