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

  • Servings: 3
  • Difficulty: easy
  • Print

Recipe by Amanda Hibshman, RDN

Ingredients

  • 1/2 Cup Whole Wheat Flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/2 (heaping) tsp baking powder
  • 1/2 tbsp sugar
  • 1 egg
  • 1/2 cup nonfat milk
  • 1 tbsp vegetable oil

Directions

  1. 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.
  2. 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.

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