Whole Wheat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup whole wheat flower1/2 cup white flour2 tsp. baking soda1/2 tsp. salt 1 Tbs. sugar1/2 cup whole wheat flower1/2 cup white flour2 tsp. baking soda1/2 tsp. salt 1 Tbs. sugar1 Tbs. Splenda
Lightly grease a griddle and start warming it up over low heat.
In a large bowl, mix the following dry ingredients.
1/2 cup whole wheat flower
1/2 cup white flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar
1 Tbs. Splenda
In a one-quart measuring cup (or other container of similar size with a spout), mix the following ingredients:
1 large egg
2 Tbs. canola oil
1 cup 1/2% or skim milk
Increae heat under griddle to medium. Pour as many pancakes as griddle will hold. cook for about 45 secons and turn and cook for another 45 seconds to 1 minute.
Makes 12 pancakes.
Freeze extras and warm in microwave or toaster.
Serve with Blueberry Compote (found in Spark People recipes).
Number of Servings: 4
Recipe submitted by SparkPeople user KISSIETAZ2.
In a large bowl, mix the following dry ingredients.
1/2 cup whole wheat flower
1/2 cup white flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar
1 Tbs. Splenda
In a one-quart measuring cup (or other container of similar size with a spout), mix the following ingredients:
1 large egg
2 Tbs. canola oil
1 cup 1/2% or skim milk
Increae heat under griddle to medium. Pour as many pancakes as griddle will hold. cook for about 45 secons and turn and cook for another 45 seconds to 1 minute.
Makes 12 pancakes.
Freeze extras and warm in microwave or toaster.
Serve with Blueberry Compote (found in Spark People recipes).
Number of Servings: 4
Recipe submitted by SparkPeople user KISSIETAZ2.
Nutritional Info Amount Per Serving
- Calories: 227.8
- Total Fat: 8.9 g
- Cholesterol: 55.6 mg
- Sodium: 593.4 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.3 g
- Protein: 7.3 g
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