Ingredients
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2 Cups White Whole Wheat Flour I Use King Arthur
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4 1/2 Tsp Baking Powder
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1/2 Tsp Kosher Salt
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2 Tsp Ground Cinnamon
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2 Tsp Sugar
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2 Large eggs
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2 Cups + 2 Tbsp Fat Free Milk
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2 Tsp Vanilla Extract
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cooking spray
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Directions
Prep Time: 10min | Cook Time: 15min | Serves: 7
I perfected these whole wheat pancakes after testing batches and batches until they were just right. Everything a whole wheat pancake should be – fluffy, low-fat, and tasty! Another pancake recipe I make again and again are these chocolate chip banana pancakes, so good!,Making pancakes from scratch is easy. After rounds of testing, I made the perfect, healthy whole wheat pancakes. First, I start with 100% white whole wheat flour which I prefer because my kids don’t realize it’s whole wheat. You can find this by King Arthur, Bob’s Red Mill or Trader Joe’s. If you can’t find white whole wheat flour, regular whole wheat works fine too, just don’t use pastry flour.,My original pancake recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better. I also slightly increased the baking powder which makes them fluffy and light. Make sure it’s not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written.
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Steps
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Heat a large skillet on medium heat Lightly spray oil to coat and pour 1/4 cup of pancake batter When the pancake starts to bubble, you may add your fruit if you wish When the bubbles settle and the edges begin to set, flip the pancakes Repeat with the remainder of the batter Makes 14 pancakes |
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