Hodgson Mill Whole Wheat Pancake Recipe

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 100.9
  • Total Fat: 3.4 g
  • Cholesterol: 30.8 mg
  • Sodium: 160.6 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.1 g

View full nutritional breakdown of Hodgson Mill Whole Wheat Pancake Recipe calories by ingredient
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Introduction

This is listed under Side Items because the Recipe Categories available to choose didn't have a fitting category. This is listed under Side Items because the Recipe Categories available to choose didn't have a fitting category.
Number of Servings: 6

Ingredients

    1 cup Hodgson Mill Insta Bake Baking Mix
    1 Egg
    1/2 cup (a little more to make thinner) Silk Pure Almond Unsweetened Almond Milk (Regular milk if preferred)
    1 Tbsp Vegetable Oil (I use Canola)
    1 Packet Truvia Sweetner (or Tbsp Sugar)


Directions

Combine all ingredients in a mixing bowl until smooth. Pour 1/4 cup batter onto medium hot griddle or non-stick frying pan. Cook until dry around the edges and bubbles begin to break on surface. Turn. Cook until golden brown. Yield 5 or 6 pancakes. For thinner pancakes, and more milk.


Serving Size: Makes 5 or 6 Pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user SKINNYME2!.

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