Whole Wheat Pancakes

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1 Cup whole grain flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1 Cup buttermilk , plus extra
  • 2 Tbsp vegetable oil
  • 1 eggs , lightly beaten
Sift first 5 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375 ℉. When hot, lightly brush surface with oil. Add about 1/3 whole cup batter per pancake to skillet and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200 ℉ oven until ready to serve.
Calories
250 Cal
Fat
10 g
Carbs
32 g
Protein
8.3 g
Fiber
3.7 g
Sugar
9.9 g
Cholesterol
59 mg
Sodium
620 mg


Nutrients

Fiber     3.7 g
Fat     10 g
Sugar     9.9 g
Carbs     32 g
Protein     8.3 g
Calories     250 Cal

Fats

Fat, Poly     5.7 g
Fat, Mono     2.1 g
Fat, Sat     1.8 g
Fat, Trans     0.1 g
Fat, Percent     38 %

Vitamins

Vitamin, K     1.7 mcg     1.4 %
Vitamin, A     120 IU     3.9 %
Vitamin, B12     0.3 mcg     14 %
Niacin     2 mg     12 %
Riboflavin     0.3 mg     20 %
Vitamin, C     1 mg     1.1 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.1 mg     8.7 %
Vitamin, E     2.8 mg     19 %
Panto, Acid     0.5 mg     9.1 %
Choline     48 mg     8.7 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     170 mcg     17 %
Phosphorus     270 mg     38 %
Magnesium     52 mg     12 %
Copper     0.1 mcg     14 %
Fluoride     0.8 mcg     20 %
Zinc     1.2 mg     11 %
Cholesterol     59 mg     0.4 %
Sodium     620 mg     41 %
Selenium     26 mcg     47 %
Manganese     1.1 mg     16 %
Potassium     250 mg     5.4 %
Iron     1.5 mg     19 %