Pumpernickel Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 143.2
- Total Fat: 1.9 g
- Cholesterol: 1.2 mg
- Sodium: 327.6 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 5.3 g
- Protein: 7.1 g
View full nutritional breakdown of Pumpernickel Pancakes calories by ingredient
Introduction
A recipe I created for the Love to Cook team's Breakfast Cake Challenge. A recipe I created for the Love to Cook team's Breakfast Cake Challenge.Number of Servings: 8
Ingredients
-
1 c. pumpernickel flour (aka coarse grind whole rye flour)
1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 T. flax seed (briefly ground if preferred)
1 T. cocoa powder
2 egg whites, slightly beaten
1 c. buttermilk
1/2 c. fat free plain yogurt
Directions
Mix dry ingredients till well combined. Beat wet ingredients slightly; stir into dry ingredients just till moist. Batter will be quite thick.
Mix dry ingredients till well combined. Beat wet ingredients slightly; stir into dry ingredients just till moist. Batter will be quite thick.
Drop batter by 1/8 cupfulls (for silver dollar size pancakes) or 1/4 cupfulls (for regular size pancakes) onto hot griddle (greased if desired/needed) and spread a bit with the back of a spoon. Cook a couple minutes, flipping once, till done.
Makes 16 silver dollar pancakes (2 per serving) or 8 regular pancakes (1 per serving).
Number of Servings: 8
Recipe submitted by SparkPeople user .
Mix dry ingredients till well combined. Beat wet ingredients slightly; stir into dry ingredients just till moist. Batter will be quite thick.
Drop batter by 1/8 cupfulls (for silver dollar size pancakes) or 1/4 cupfulls (for regular size pancakes) onto hot griddle (greased if desired/needed) and spread a bit with the back of a spoon. Cook a couple minutes, flipping once, till done.
Makes 16 silver dollar pancakes (2 per serving) or 8 regular pancakes (1 per serving).
Number of Servings: 8
Recipe submitted by SparkPeople user .