Healthy Pancake Recipe
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5.0
39 reviews
Excellent
Healthy Pancake Recipe
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If you're looking for wholesome breakfast ideas, keep a batch of this homemade Healthy Pancake Recipe mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time.
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Ingredients
For the dry pancake mix:
- 3 cups whole wheat flour (see note 1)
- 1 cup all-purpose flour
- 1/2 cup of any or all of the following: wheat germ and/or powdered milk, corn meal, bran
- 1/4 cup of any or all of the following: buckwheat flour and/or potato flour, oat flour, coconut flour
For the pancakes:
- 3/4 cup dry pancake mix
- 1/2 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- water as needed
For serving:
- butter and maple syrup or whipped cream and strawberries
Instructions
To make the dry pancake mix:
- In a large bowl, whisk together wheat flour, all-purpose flour, and the other dry ingredients you choose. Store in an airtight container at room temperature.
To make the pancakes:
- In a medium bowl, add dry pancake mix, milk, eggs, baking powder, and olive oil. Whisk to combine, then thin with water to desired consistency.
- Preheat a large skillet over medium-high heat. Add pancake batter 1/4 cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
- Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer.
- Transfer to a plate and repeat with remaining batter. Serve with butter and maple syrup or strawberries and whipped cream.
Equipments used:
Notes
- Whole wheat flour: 4 cups whole wheat pastry flour may be substituted for the 3 cups whole wheat flour + 1 cup all-purpose flour.
- Yield: The dry mix yield depends on how many different dry ingredients you add and in which amounts. Making pancakes with 3/4 cups dry mix plus associated ingredients yields enough batter for 3 to 4 pancakes, about 4 inches each. Double or triple the batch for large weekend batches for the whole family.
- Storage: Store leftover pancakes covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 pancake
Calories
120kcal
(6%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
45mg
(15%)
Sodium
134mg
(6%)
Potassium
143mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
111IU
(2%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4(1 pancake each)
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 45mg | 15% |
| Sodium | 134mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 111IU | 2% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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