RECIPE: Whole Wheat Pancakes

If there is one food I prepare and eat more than any other, it is pancakes. My kids just love them, and request them almost daily (even on school days!!)

Instead of making pancakes from a mix (which I grew up with, and is laden with trans fat), I decided to make my life better by pre-making pancake mix myself! I just mix all the dry ingredients together ahead of time in a ziplock bag, and then when I go to make the pancakes, will mix together the egg, milk and oil, then just dump the dry ingredients in. It’s super easy!!

Another thing I love about this recipe – It uses WHOLE WHEAT FLOUR! That translates to extra fiber and extra B Vitamins. We love the Agave Maple Syrup from Trader Joe’s, which has a little less sugar per serving than regular maple syrup, but still has a ton of maple-y goodness and a great flavor.

A couple years ago, I shared my Whole Wheat Pancake recipe with my friends over at Nutrition Milestones, and we shot a video for it. Check it out here:

 

Whole Wheat Pancakes Long

Whole Wheat Pancakes
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Whole Wheat Pancakes

Course Breakfast
Cuisine American
Total Time 10 minutes
Servings 3

Ingredients

  • 1/2 Cup Whole Wheat Flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 Tbsp sugar
  • 1 Egg
  • 1/2 Cup Nonfat milk
  • 1 Tbsp Vegetable Oil

Instructions

  • Combine the dry ingredients (whole wheat flour, salt, baking soda and powder, and sugar) in a bowl...OR, combine in a ziplock bag and save for later.
  • When ready to make pancakes, Pre-heat griddle to medium high heat (if using an electric griddle, around 300-350) and combine dry ingredients with wet - Egg, Milk and Oil. Once griddle is hot, place 2 tbsp of pancake mix and leave ample space between pancakes (they will spread). Normally, the theory is once they start to bubble, flip, but I find that I need to flip pancakes before there are definite bubbles in my pancakes. Usually cook about 3-5 minutes per side and make sure to check the bottom that it is brown enough.
  • Notes

    Recipe by Amanda Hibshman, RDN

    Published by

    Amanda The Dietitian

    Culinary Dietitian and Certified Intuitive Eating Counselor. Private Practice in San Diego, specializing in sports nutrition, diabetes, GI disorders, eating disorders and nutrition for the performing arts. HAES

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