Light and fluffy, with just a hint of nuttiness from the whole wheat flour. This pancake is a tasty, healthy breakfast treat!
Recipe courtesy of South Dakota Wheat Commission
Light-as-a-Feather Whole Wheat Pancakes
Ingredients
- 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
Instructions
- Preheat griddle.
- In medium bowl, stir or sift dry ingredients together.
- Beat egg, buttermilk, brown sugar and oil together.
- Stir into dry ingredients just until moistened; batter should be slightly lumpy.
- Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.
- Alternatives:
- Omit soda and salt, use 2 teaspoons baking powder
- In place of Buttermilk you can substitute 1 and 1/3 cup 1% milk w/1Tbsp. lemon juice or white vinegar
- Add ½ cup fresh or frozen blueberries.
- Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.
- Recipe Type : Breakfast
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