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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 185.9
  • Total Fat: 5.4 g
  • Cholesterol: 54.4 mg
  • Sodium: 436.7 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 7.7 g

View full nutritional breakdown of My whole wheat pancakes calories by ingredient
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My whole wheat pancakes

Submitted by: PURPLE-COW-0206

Introduction

This is my recipe for whole-wheat pancakes as adapted from the Better Homes and Gardens cookbook, changing out the white flour for whole wheat and lowering the oil I put in. This is my recipe for whole-wheat pancakes as adapted from the Better Homes and Gardens cookbook, changing out the white flour for whole wheat and lowering the oil I put in.
Number of Servings: 4

Ingredients

    Whole Wheat Flour, 1 cup
    Granulated Sugar, 1 tbsp
    Baking Powder, 2 tsp
    Salt, 1/4 tsp
    Canola Oil, 1 tbsp
    Milk, nonfat, 1 cup
    Egg, fresh, 1 large

Directions

Mix the dry ingredients together in a large bowl, set aside.

Mix the wet ingredients together, making sure to not whip the egg whites too much, they will streak in the final batter.

Dump all of the wet ingredients into the dry ingredients and mix as little as possible to moisten the entire batter. It will be lumpy, you want to mix as little as possible to keep the pancakes light and fluffy.

Measure out in 1/4 cup measure onto hot griddle. Cook until edges start to curl up and bubbles appear on surface, flip.

Makes 4 2 pancake servings, or 8 individual pancakes.

Number of Servings: 4

Recipe submitted by SparkPeople user PURPLE-COW-0206.






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