Whole Wheat Pancakes from Scratch

Author: Canadian Living

These flavourful pancakes are great with the usual toppings, but you can also freeze some to make Toaster Pancake Sandwiches.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1 1/2 teaspoon salt
  • 2 eggs
  • 3 cups milk
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoon vanilla

Method

In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.

Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)

Nutritional facts <b>Per pancake:</b> about

  • Sodium 229 mg
  • Protein 3 g
  • Calories 98.0
  • Total fat 3 g
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Wheat Pancakes from Scratch

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