Whole Wheat Pancakes
Made with 100% whole wheat flour, these not only bring a little extra nutrition to the breakfast table, they are light, fluffy and absolutely delicious. This makes a big batch of pancakes, so be prepared to refrigerate or freeze leftovers (they reheat well in the toaster).
Servings: 6 servings
Cost: $4.50
Equipment
- Skillet
- Mixing Bowl
- Spatula
Ingredients
- 2 large eggs
- 1/4 cup light brown sugar, packed (1/4 cup = 50g)
- 1/4 cup cooking oil (vegetable, canola, grapeseed, or avocado oil)
- 2 cups buttermilk (2 cups = 475 mL; see note)
- 2 cups whole wheat flour (2 cups = 250g)
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
Instructions
- Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
- Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.
Notes
Recipe adapted from "Black Jack Flapjacks" by the Black Jack Inn and the Paradise Cafe in Lawrence, Kansas.
Don't have buttermilk? Replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 72g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 71mg | Sodium: 308mg | Potassium: 833mg | Fiber: 9g | Sugar: 14g | Vitamin A: 227IU | Calcium: 308mg | Iron: 4mg