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“A fluffy, whole grain, lower fat alternative to regular pancakes.”
READY IN:
20mins
SERVES:
4
YIELD:
8 4-inch pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Add lemon juice to milk, and let stand for 5 minutes.
  2. In a medium bowl, stir Splenda and oil together.
  3. Add eggs and buttermilk and beat until well combined.
  4. Add dry ingredients, and stir with a whisk until moistened (leave some lumps, you don't want to over-stir).
  5. Pour circles onto griddle and cook until done.

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