Whole Wheat Pancakes

Prevention Magazine

Whole Wheat Pancakes
Whole Wheat Pancakes

PREP TIME

10

minutes

TOTAL TIME

14

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

14

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup white whole wheat flour (such as king arthur) or whole wheat pastry flour

  • 6

    Tbsp buttermilk powder (such as saco)

  • 1/4

    cup ground flaxseed

  • 1

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp ground cinnamon

  • pinch of salt

  • 1

    omega-3-enriched egg

  • 1 1/2

    cups water

  • 2

    Tbsp canola oil

Directions

Combine the flour, buttermilk powder, flaxseed, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir to mix in another mixing bowl. Beat the egg with a fork or whisk. Whisk in the water and oil. Add the flour mixture. Whisk just until combined. Do not beat. Allow to sit for 5 minutes. Heat a griddle over medium-high heat. Turn off the heat and coat the griddle with cooking spray. Turn the heat back on to medium-high. Ladle 1/4 cup of the batter onto the griddle to make each pancake. Cook for 1 to 2 minutes or until the bottoms are browned and bubbles form on the top, adjusting the heat as needed. Flip and cook for about 2 minutes or until cooked through. Reduce the heat if the bottoms are browning too fast. Repeat until all the pancakes are cooked. Serve right away or place on a rack to cool for freezing.

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