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Whole Wheat Pancakes


Prevention Magazine

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Whole Wheat Pancakes 0 Picture


  • 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


Servings 6
Preparation time 10mins
Cooking time 14mins


Step 1

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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