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100% Whole Wheat Low Fat Pancakes

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Ingredients

Adjust Servings:
2 cups whole wheat flour
2 cups low-fat milk (ie 1% skim)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
2 teaspoons vanilla
1 large egg
1 tablespoon canola oil
1 - 2 cup fruit (i.e. sliced bananas strawberries blueberries...your choice) (optional)

Nutritional information

107.5
Calories
22 g
Calories From Fat
2.5 g
Total Fat
0.6 g
Saturated Fat
17.5 mg
Cholesterol
144.3mg
Sodium
17.6 g
Carbs
2.1 g
Dietary Fiber
3.4 g
Sugars
4.5 g
Protein
820g
Serving Size (g)
1
Serving Size

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100% Whole Wheat Low Fat Pancakes

Features:
    Cuisine:

    I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )

    • 40 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    100% Whole Wheat Low Fat Pancakes,I created these one day for my kiddies when I couldn’t find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT ’07: For those who don’t like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO 😉 )


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    Steps

    1
    Done

    Depending on Your Preference (see Description Above) Blend/Mix All Ingredients Except Fruit.

    2
    Done

    Heat Pan on Medium Till Drop of Water "dances" in Pan.

    3
    Done

    Pour Batter Into Pan to Desired Size of Pancake, If Using Fruit Add Small Handfuls to Individual Cakes After Pouring Into Pan (i've Done Both Adding to Batter and Adding to Individual Cakes and This Works Best For Me, Fruit Tends to Sink to Bottom of Bowl but Both Ways Are Acceptable).

    4
    Done

    When Bubbles Appear on Surface and Begin to "sink" Flip and Cook on Other Side Until Brown.

    5
    Done

    Note: If You Are Using a Good Non-Stick Pan It Is not Necessary to Use Oil in the Pan!

    6
    Done

    Repeat With Remaining Batter Until All Gone.

    7
    Done

    Serve With Favorite Topping I.e., Fruit, Syrup, Jam Etc.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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