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Whole Wheat Pancakes
Delicious whole wheat pancakes that take less than 10 minutes to make!
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
4
minutes
minutes
Total Time
9
minutes
minutes
Servings
24
pancakes
Calories
69
kcal
Author
Kate @ I Heart Eating
Equipment
Pan
Ingredients
2
cups
whole wheat flour
1/4
cup
toasted wheat germ
1/4
cup
ground flaxseed
2
tablespoons
granulated sugar
1
teaspoon
baking soda
1/2
teaspoon
salt
1/4
teaspoon
ground cinnamon
2
large eggs
3 ¼
cups
buttermilk
1
tablespoon
vegetable oil
US Customary
-
Metric
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
Whole wheat flour -
I use 100% whole wheat flour. White whole wheat flour will also work.
Toasted wheat germ -
Wheat germ is commonly sold near the oatmeal in the grocery store.
Granulated sugar -
I use just a bit of sugar to balance out the batter. Feel free to omit the sugar if you prefer.
Buttermilk
- I use low-fat buttermilk. You can also make a buttermilk substitute with
this recipe
.
Nutrition values are estimates.
Nutrition
Serving:
1
pancake
|
Calories:
69
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
134
mg
|
Potassium:
115
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
36
IU
|
Vitamin C:
1
mg
|
Calcium:
48
mg
|
Iron:
1
mg