Whole Wheat Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
White whole wheat flourbaking sodaeggbuttermilkcanola oil
Mix flour and baking soda in a large bowl. Mix the egg, buttermilk, and 2 tablespoons of the canola oil in a separate bowl. Stir the two together just enough to moisten the dry ingredients and combine everything. Be careful not to overmix. Batter should be lumpy. Let sit while griddle or pan heats.
Serving size shown in nutritional information is one pancake.
Pour 1 tablespoon of canola oil onto hot griddle or pan and spread evenly. Spoon batter onto griddle, using 1/4 cup per pancake. Cook on one side until edges have set and bubbles appear in the top (approx. 2 -3 minutes). Flip over and cook on second side until firm (approx 2 -3 minutes). Do not flatten pancakes while cooking on second side.
If you want smaller pancakes, use less than 1/4 cup of batter. Cooking time depends on how many batches you make and how big or small you make the pancakes.
Number of Servings: 8
Recipe submitted by SparkPeople user VANESSAVW.
Serving size shown in nutritional information is one pancake.
Pour 1 tablespoon of canola oil onto hot griddle or pan and spread evenly. Spoon batter onto griddle, using 1/4 cup per pancake. Cook on one side until edges have set and bubbles appear in the top (approx. 2 -3 minutes). Flip over and cook on second side until firm (approx 2 -3 minutes). Do not flatten pancakes while cooking on second side.
If you want smaller pancakes, use less than 1/4 cup of batter. Cooking time depends on how many batches you make and how big or small you make the pancakes.
Number of Servings: 8
Recipe submitted by SparkPeople user VANESSAVW.
Nutritional Info Amount Per Serving
- Calories: 119.6
- Total Fat: 6.4 g
- Cholesterol: 27.9 mg
- Sodium: 201.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g