Who doesn't like pancakes? These easy to make, whole wheat pancakes really are light as a feather, and a great way to start the day for an early breakfast or a late brunch. Try serving with different toppings (some ideas listed below) and transform them into a dessert that everyone will enjoy.
- Cook Time
- Prep Time
- 12 4-inch pancakesServings
- 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
1. Preheat griddle.
2. In medium bowl, stir or sift dry ingredients together.
3. Beat together egg, buttermilk, brown sugar and oil. Stir into dry ingredients just until moistened; batter should be slightly lumpy.
4. Pour ¼ cup batter for each cake onto the well-seasoned, hot griddle. Flip pancake when bubbles appear on surface; turn only once.
5. Serve immediately with maple syrup.
1. Omit soda. Use instead 2 teaspoons baking powder and 1 cup 2% milk. Add 1/2 cup fresh or frozen blueberries.
2. Serve hot, chunky, spiced applesause or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.
Source: Wheat Foods Council