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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 10.1 g
  • Cholesterol: 48.4 mg
  • Sodium: 712.6 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.9 g

View full nutritional breakdown of Whole Grain Pancakes calories by ingredient
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Whole Grain Pancakes

Submitted by: BUSYWIFEANDMOM

Introduction

These are the best pancakes that I've found! It was my MIL's recipe that I improvised a bit. You can use ground flax or wheat germ in place of the oatmeal, cornmeal or bran if you'd like. Don't substitue the buttermilk...seems to be what really makes them light and flavorful. We make them quite big, using about 1/2 c. mix for each pancake. You may need to thin the batter out a bit with just a touch of milk or water. These are the best pancakes that I've found! It was my MIL's recipe that I improvised a bit. You can use ground flax or wheat germ in place of the oatmeal, cornmeal or bran if you'd like. Don't substitue the buttermilk...seems to be what really makes them light and flavorful. We make them quite big, using about 1/2 c. mix for each pancake. You may need to thin the batter out a bit with just a touch of milk or water.
Number of Servings: 14

Ingredients

    Flour, whole grain, 1 cup
    *Canola Oil, 1/2 cup
    Buttermilk, lowfat, 4 cups
    *Flour, white, 1 1/2 cups
    Baking Soda, 1 1/2 tsps
    *Florida Crystals Demerara Cane Sugar, 1/3 cup
    *Salt, Redmond Real Salt Sea Salt, 1 1/2 tsp
    Baking Powder, 2 1/2 T.
    Egg, fresh, 3 large
    *Oatmeal, Old Fashioned Quaker Oats, 1/3 c.
    Yellow Cornmeal, 1/3 c.
    Wheat bran, crude, 1/3 c.

Directions

Combine dry ingredients. Mix eggs, oil and buttermilk; add to dry ingredients just until combined.

Heat griddle over medium high flame until water droplets "dance" when dropped onto surface. Pour about 1/2 c. mix for each pancake (what nutrition info is figured on) onto griddle. Flip when surface edges look dry and top appears set. Cook until second side is golden brown. Serve with syrup or fresh fruit (not figured into nutrition info)

About 14 servings using 1/2 c. batter for each.

Number of Servings: 14

Recipe submitted by SparkPeople user BUSYWIFEANDMOM.






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