Whole Wheat Pancakes
User Reviews
5
Whole Wheat Pancakes
Description
The Whole Wheat Pancakes recipe combines 100% whole wheat flour, toasted wheat germ, and ground flaxseed, along with cinnamon and a small amount of sugar, to create a batter that results in a textured, flavorful pancake. The use of buttermilk and eggs adds tenderness and lift to the pancakes, while vegetable oil contributes moisture. Cooking on a hot griddle until bubbles appear on top before flipping develops a well-cooked pancake with golden brown surfaces. The addition of toasted wheat germ and flaxseed introduces a subtle nutty taste and enhances the pancakes' density and fiber content.
These pancakes can be served for breakfast or brunch, pairing well with butter, syrup, or fresh fruit. Their more robust texture may appeal to those wanting a substantial start to the day.
This recipe suggests using low-fat buttermilk or a homemade substitute and notes that white whole wheat flour is an acceptable alternative. The inclusion of a modest amount of sugar balances the flavors but can be omitted if preferred.
Ingredients
- 2 cups whole wheat flour
- 1/4 cup wheat germ toasted
- 1/4 cup Flaxseed ground
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 egg large
- 3 ¼ cups buttermilk
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine the flour, wheat germ, flaxseed, sugar, baking soda, salt, and ground cinnamon.
- Add the eggs, buttermilk, and oil.
- Whisk until just combined.
- Pour 1/4 cup batter onto a hot griddle coated with cooking spray; turn when bubbles form on top.
- Cook until the second side is golden brown.
Notes
- Use 100% whole wheat flour or white whole wheat flour as preferred.
- Toasted wheat germ is usually found near the oatmeal section in stores.
- Granulated sugar is optional, added here to balance batter flavors.
- Low-fat buttermilk is recommended, or make a buttermilk substitute if needed.
- Nutrition values provided are estimates only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pancakes
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 69kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 134mg | 6% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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