Whole Wheat Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 20%
  • Fat: 6.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.9g
  • Carbohydrate: 47.8g
  • Fiber: 3.3g
  • Cholesterol: 68mg
  • Iron: 2.6mg
  • Sodium: 691mg
  • Calcium: 146mg

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

  1. 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.
  2. 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.
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