Recipe courtesy of the Wheat Foods Council.
- 1 1/3 cups whole wheat flour
- 1 egg
- 1 1/2 tsp baking powder
- 1 1/3 cups buttermilk
- 1/4 tsp salt
- 1 tbsp brown sugar
- 1/4 tsp baking soda
- 1 tbsp oil
In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; pancake batter should be slightly lumpy.
Pour 1/4 cup batter for each pancake onto a well-greased hot griddle. Flip the pancake when bubbles appear on surface; turning only once.
Servings: Makes 12 4-inch pancakes
Nutrition: Each whole wheat 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.