Whole Wheat Pancake Batter


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 5.0 g
  • Cholesterol: 27.6 mg
  • Sodium: 215.9 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Whole Wheat Pancake Batter calories by ingredient
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Introduction

From the new BHaG cookbook, but modified for those who use soymilk, and has the rest of the substitutions. From the new BHaG cookbook, but modified for those who use soymilk, and has the rest of the substitutions.
Number of Servings: 8

Ingredients

    1 cup whole wheat flour
    1 Tbsp brown sugar
    2 tsp baking powder
    1/4 tsp salt
    1 beaten egg
    1 cup silk soymilk
    2 tbsp cooking oil
    1-3 Tbsp all purpose white flour (optional)

Directions

combine all dry ingredients in a bowl and make a well.

combine wet ingredients, then pour them into the dry ingredients, stir until moistened (batter will be a bit lumpy). To thicken to desired consistency (as soymilk is a bit thinner), throw in 1-3 Tbsp of all purpose flour and stir.

cook it up on a griddle as usual. serve with the toppings of your choice.

makes about 8 servings


recommendation: for quick more-fiber option, put natural crunchy peanut butter over the top of the cooked pancake(s) in place of margarine, and maple low sugar or sugar-free syrup. (yummy)


****the original recipe was from the 70th anniversary better homes and gardens cookbook (pg 129-130) under "buttermilk pancakes". but with the substitution possibilities given (and using soymilk), the nutrition info they gave isn't accurate. hope this helps (and its a great book)****

Number of Servings: 8

Recipe submitted by SparkPeople user PSYCHOGREENGIRL.

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  • Incredible!
    Love This.............Thank You. - 12/15/18

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