Light-as-a-Feather Whole Wheat Pancakes

Yield: 12 (4 inch) pancakes

Ingredients

• 1 1/3 cups whole wheat flour
• 1 large egg
• 1 1/2 teaspoons baking powder
• 1 1/3 cups buttermilk
• 1/4 teaspoon salt
• 1 tablespoon brown sugar
• 1/4 teaspoon baking soda
• 1 tablespoon oil

Instructions

1. Heat griddle.
2. In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.
3. Pour 1/4 cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.

Notes

Alternatives:
- Omit soda, use 2 teaspoons baking powder and 1 1/3 cups 2% milk.
- Add 1/2 cup fresh or frozen blueberries.
- Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.

Nutrition

Per 1 pancake: 78 calories, 3g protein, 12g carbohydrate, 2g fiber, 2g fat (0g saturated), 19mg cholesterol, 9mcg folate, 1mg iron, 178mg sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council