100 Percent Whole Wheat Pancakes

READY IN: 50mins

INGREDIENTS

  • 2cupswhole wheat flour
  • 2tablespoonssugar
  • 1 12 teaspoonsbaking powder
  • 12 teaspoonbaking soda
  • 34 teaspoonsalt
  • 2 14 cupsbuttermilk
  • 5tablespoonsvegetable oil (plus additional oil for the pan)
  • 2largeeggs
  • NUTRITION INFO

    Serving Size: 1 (199) g

    Servings Per Recipe:5

    Calories: 376.3

    Calories from Fat 159 g 42 %

    Total Fat 17.7 g 27 %

    Saturated Fat 3.2 g 16 %

    Cholesterol 78.8 mg 26 %

    Sodium 728.8 mg 30 %

    Total Carbohydrate45.3 g 15 %

    Dietary Fiber 5.1 g 20 %

    Sugars 10.6 g 42 %

    Protein 12.5 g 25 %

    DIRECTIONS

  • Whisk flour, sugar, baking powder, baking soda and salt together in mixing bowl.
  • Whisk buttermilk, oil, and eggs together in a second bowl.
  • Make a well in center of flour mixture; pour in buttermilk mixture; whisk until smooth (mixture will be thick, do not add more buttermilk).
  • Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimmering.
  • Using paper towl, carefully wipe out oil, leaving a thin film on bottom and sides of pan.
  • Using 1/4 cup dry measuring cup, portion batter into pan in 3 places.
  • Gently spread each portion into 4 1/2 inch rounds.
  • Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2-3 minutes.
  • Flip pancakes, and continue to cook until second side is golden, 1-2 minutes longer.
  • Repeat with remaining batter using more oil as needed.
  • Serve pancakes immediately or keep warm in a 200 degree oven until all pancakes are cooked.
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