Whole Wheat Pancakes

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For a delicious and healthy breakfast, try these whole wheat pancakes! For extra nutrition and fiber, top the pancakes with hot, chunky, spiced applesauce or thick fruit sauce.

 

 

Whole Wheat Pancakes

Ingredients:
1 1/3 cups whole wheat flour
1 large egg
1 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon baking soda
1 tablespoon oil

Making whole wheat pancakes:

Makes: 12 4-inch pancakes

Preheat griddle.

In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.

Alternatives:

• Omit soda, use 2 teaspoons baking powder and 1 cups 2% milk.
• Add ½ cup fresh or frozen blueberries.
• Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.

Calories/Serving: 78

Nutrition: Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.

Photo and recipe used courtesy Wheat Foods Council.