Who doesn’t like pancakes? These easy to make, whole wheat pancakes really are light as a feather, and a great way to start the day for an early breakfast or a late brunch. Try serving with different toppings (some ideas listed below) and transform them into a dessert that everyone will enjoy.
Light-as-a-Feather Whole Wheat Pancakes
Servings
12 Servings
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 together egg, buttermilk, brown sugar and oil. Stir into dry ingredients just until moistened; batter should be slightly lumpy.
- Pour ¼ cup batter for each cake onto the well-seasoned, hot griddle. Flip pancake when bubbles appear on surface; turn only once.
- Serve immediately with maple syrup.
- Alternatives:
- Omit soda. Use instead 2 teaspoons baking powder and 1 cup 2% milk. Add 1/2 cup fresh or frozen blueberries.
- Serve hot, chunky, spiced applesause or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.
- Source: Wheat Foods Council
I am going to try this very soon. What would the ”adjustments” be for waffles?
You might want to hold back on the amount of liquid a bit.