Whole Grain Pancakes
Pancakes are a great way to get whole grains into picky eaters. Your favourite toppings help mask the sometimes strong wheat flavour.
Ingredients
- 240 grams soft wheat flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 4 large eggs
- 1 ? cups whole or 2% milk
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- Lard/fat/oil for greasing pans
Instructions
- Combine dry ingredients in a bowl and whisk.
- In a separate bowl, whisk wet ingredients well.
- Pour wet ingredients into dry ingredients and whisk until just combined. Some lumps are ok!
- Let your batter sit 20-30 minutes before cooking for the wheat to hydrate.
- Preheat a lightly greased pan or two on medium-low heat.
- Ladle small amount of batter onto pan per pancake, about ¼ cup.
- Cook until pancake starts to form bubbles after 2-3 minutes and flip, cooking on other side for another minute.
- Repeat until all batter is cooked.
Notes
- Enjoy topped with butter, a dash of cinnamon, yoghurt, maple syrup, or any of you favourite toppings.
- Not yet ready for grinding your own flour? Whole wheat pastry flour is perfect.
Nutrition
Serving: 1pancakeCalories: 99kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 47mgSodium: 161mgPotassium: 69mgFiber: 2gSugar: 3gVitamin A: 136IUCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!