Whole Grain Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 C all-purpose flour1/2 C whole wheat pastry flour1/2 C rolled oats2 tsp baking powder1/4 tsp salt1 T sugar2 eggs1.5 - 2 cups 1% milk2 T cooled melted butter or neutral oil (optional)
Makes 4-6 Servings
Whisk together the dry ingredients. In a separate bowl, beat the eggs with the milk and butter or oil, if using. Add wet ingredients to dry and stir together until "just mixed" - don't overstir, or pancakes will be tough.
If you have time, let the batter stand 10 minutes or more to relax (this will result in fluffier pancakes).
Heat a little butter or neutral oil in a nonstick skillet or cast-iron pan (if using nonstick, oil not necessary). Ladle out pancakes into any size or shape you prefer. Cook until bubbles start to appear and the pancake edge loses its wet look. Flip over and cook on the other side until golden.
Keep pancakes in a low oven (150-200 degrees) until ready to serve. Serve with maple syrup. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CHESSAKAT.
Whisk together the dry ingredients. In a separate bowl, beat the eggs with the milk and butter or oil, if using. Add wet ingredients to dry and stir together until "just mixed" - don't overstir, or pancakes will be tough.
If you have time, let the batter stand 10 minutes or more to relax (this will result in fluffier pancakes).
Heat a little butter or neutral oil in a nonstick skillet or cast-iron pan (if using nonstick, oil not necessary). Ladle out pancakes into any size or shape you prefer. Cook until bubbles start to appear and the pancake edge loses its wet look. Flip over and cook on the other side until golden.
Keep pancakes in a low oven (150-200 degrees) until ready to serve. Serve with maple syrup. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user CHESSAKAT.
Nutritional Info Amount Per Serving
- Calories: 236.0
- Total Fat: 6.2 g
- Cholesterol: 81.7 mg
- Sodium: 308.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.3 g
- Protein: 9.7 g
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