Raspberry Buttermilk Pancakes

Based off the Canyon Ranch recipe Whole-Wheat Buttermilk Pancakes with Fruit.

Raspberry Buttermilk Pancakes

Makes 1 serving of ~5-6 small pancakes

  • 3 tbsp soy flour
  • 3 tbsp whole wheat flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tbsp maple syrup
  • 1 egg white
  • 1/4 cup low fat buttermilk
  • 3 tbsp almond milk
  • frozen raspberries

Combine the dry ingredients (flours, salt, bs, bp) in one bowl. Combine the wet ingredients (the rest except for berries) in another bowl. Add the wet to dry, stir in the raspberries, and cook in a cooking sprayed pan.


They aren’t the prettiest or sturdiest pile of pancakes, but they do taste pretty great. I made them here.

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The entire recipe has approximately 315 calories, 3.5g fat, 21g protein.

Enjoy the whole plateful topped with greek yogurt, quark cheese, syrup, fresh fruit, or your pancake topper of choice :)

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