Whole Wheat and Cinnamon Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
½ cup all-purpose flour½ cup whole wheat flour1 teaspoons baking powder½ teaspoon baking soda¼ teaspoon table salt1½ tablespoons brown sugar½ tablespoon cinnamon1 large eggs, lightly beaten1½ cups buttermilk or reduced fat milk2 tablespoons unsalted butter, plus 1/2 to 1 tablespoon for the griddle
1) Combine all of your dry ingredients (flour, baking soda, baking powder, salt, sugar, and cinnamon) in a large mixing bowl and whisk. As an alternative, you can place them in a food processor or blender and have it mix for up to a minute.
2) Melt 2 tablespoons of butter in the microwave or on the stovetop and set aside.
3) Separate your egg yolk from the white, and set aside the white in a small bowl.
4) Pour milk into a second mixing bowl. Add egg yolk and beat until incorporated. Add melted butter and beat some more.
5) Add liquid mixture to dry ingredients and stir in about 10-15 times until BARELY MIXED. Lumps are fine! Do not overmix.
6) Beat in the egg whites very gently for a few stirs.
7) Heat your griddle on low and coat it with the last tablespoon of butter.
8) Measure your batter with 1/4 cup spoon and pour one or two pancakes. Cook for about a minute until they bubble, then flip to other side. Cook for about another minute, then remove from pan.
9) When batter is finished, serve! This recipe makes either eight 4-inch pancakes, or 16 2-inch pancakes.
Number of Servings: 8
Recipe submitted by SparkPeople user LIPRINCESS1891.
2) Melt 2 tablespoons of butter in the microwave or on the stovetop and set aside.
3) Separate your egg yolk from the white, and set aside the white in a small bowl.
4) Pour milk into a second mixing bowl. Add egg yolk and beat until incorporated. Add melted butter and beat some more.
5) Add liquid mixture to dry ingredients and stir in about 10-15 times until BARELY MIXED. Lumps are fine! Do not overmix.
6) Beat in the egg whites very gently for a few stirs.
7) Heat your griddle on low and coat it with the last tablespoon of butter.
8) Measure your batter with 1/4 cup spoon and pour one or two pancakes. Cook for about a minute until they bubble, then flip to other side. Cook for about another minute, then remove from pan.
9) When batter is finished, serve! This recipe makes either eight 4-inch pancakes, or 16 2-inch pancakes.
Number of Servings: 8
Recipe submitted by SparkPeople user LIPRINCESS1891.
Nutritional Info Amount Per Serving
- Calories: 139.6
- Total Fat: 5.9 g
- Cholesterol: 41.4 mg
- Sodium: 234.6 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.3 g
- Protein: 4.2 g
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