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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 96.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.5 mg
  • Sodium: 281.8 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Whole Wheat Raspberry Pancakes calories by ingredient
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Whole Wheat Raspberry Pancakes

Submitted by: SALLYSITWELL

Introduction

These pancakes are pretty dense. I personally like them heavier, but if you don't, you could replace some of the whole wheat flour with white flour. There is also a different type of whole wheat flour, called 'whole wheat white flour' by King Arthur Flour which is supposed to produce less dense foods. I have never tried it so if you do try it with these, let me know how it works!

You can also add more raspberries. I just chopped up a handful of frozen ones.

You can also substitute the cane sugar with whatever sugar you have on hand. These pancakes aren't as sweet as those from boxed mixes so you may want to add more sugar.
These pancakes are pretty dense. I personally like them heavier, but if you don't, you could replace some of the whole wheat flour with white flour. There is also a different type of whole wheat flour, called 'whole wheat white flour' by King Arthur Flour which is supposed to produce less dense foods. I have never tried it so if you do try it with these, let me know how it works!

You can also add more raspberries. I just chopped up a handful of frozen ones.

You can also substitute the cane sugar with whatever sugar you have on hand. These pancakes aren't as sweet as those from boxed mixes so you may want to add more sugar.

Number of Servings: 8

Ingredients

    1 1/2 cup whole wheat flour
    1 tbsp baking powder
    1 tbsp cane sugar
    1/4 tsp salt
    2 egg whites
    3/4 cup skim milk
    1/4 cup unsweetened applesauce
    1 tbsp vanilla extract
    1/8 cup chopped raspberries

Directions

This makes approximately 8 pancakes if each is measured as 1/4 cup batter.

1. Combine whole wheat flour, baking powder, cane sugar, and salt.

2. In a separate bowl, combine egg whites, skim milk, applesauce, and vanilla extract.

3. Add the wet mix to the dry mix as you stir to combine.

4. Add the chopped raspberries to the mix and stir once or twice to distribute the raspberries throughout the mix.

5. Heat a non-stick pan or griddle. If desired, spritz with a non-stick cooking spray.

6. Measure 1/4 cup of batter and pour onto hot non-stick pan or griddle.

6. When bubbles begin to form and pop, flip the pancakes.

7. After approximately 15 seconds, the bottom should be browned. Remove the pancakes. If the bottoms are not browned to your liking, allow them to cook a bit longer.

Number of Servings: 8

Recipe submitted by SparkPeople user SALLYSITWELL.






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