Light-as-a-Feather Whole Wheat Pancakes

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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

Directions: 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, use 2 teaspoons baking powder and 1⅓ cups 2% milk.
_ 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.

Servings: Makes 12 4-inch pancakes

Calories/Serving: 78

Nutrition: Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.

Source: Wheat Foods Council

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Comments about this recipe

Andrew	7/9/2010 7:19 AM
Good pancakes. I used 1% milk and all baking powder (less sodium). I also added in about 1/4 cup of wheat bran for extra nutrients (and still a great taste), and substituted 1 tbsn of applesauce for the oil.
Tara	7/5/2010 9:03 AM
Great recipe!! I added a bit more buttermilk because I thought the batter was initally too thick. Tastes great though!
Dawn	6/12/2010 11:53 AM
The best pancakes I have ever made! Thank you! We subbed honey in for the brown sugar and made 'butermilk' by adding a tablespoon or so of apple cider vinegar to almond milk. Delish!
Sue from Alpharetta, GA	4/27/2010 4:18 PM
BEST pancakes I've ever made and as good as any I've ever had anywhere. I use skim milk and aluminum-free baking powder. I have also used organic crystalized honey in place of brown sugar and they were just as good. I've also used "white whole wheat" flour which would probably fool some picky "white bread" only eaters. For added convenience, I make up batches of the dry ingredients and store them in zip-lock bags and then only have to add the wet ingredients when ready to cook.
myreillie	3/18/2010 11:04 PM
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