Whole Wheat Pancakes

recipe
These flapjacks have a hearty texture that suits a chilly morning and make them perfect for a fill-you-up breakfast. Pair with warm syrup and enjoy.

Yield:

4 servings (serving size: 3 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 20 %
Fat 6.6 g
Satfat 3.5 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 10.9 g
Carbohydrate 47.8 g
Fiber 3.3 g
Cholesterol 68 mg
Iron 2.6 mg
Sodium 691 mg
Calcium 146 mg

Ingredients

1 cup all-purpose flour (about 4 1/2 ounces)
2/3 cup whole wheat flour (about 3 ounces)
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 2/3 cups 2% reduced-fat milk
1 tablespoon butter, melted
1 large egg, lightly beaten

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Note:

Martha Condra,

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note