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Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 5 ingredients in a large bowl; stir with a whisk. Combine
buttermilk and next 4 ingredients in small bowl; stir with a whisk until
smooth. Add buttermilk mixture to flour mixture; stir until smooth. Stir
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
coated with cooking spray. Turn [pancakes when tops are covered with
bubbles and edges look cooked.
WW 2 points per pancake
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 17 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.1mg||7 %|
|Sodium 335.7mg||12 %|
|Potassium 75.6mg||2 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 22.3g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 121
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