100 Percent Whole Wheat Pancakes

READY IN: 50mins

2cupswhole wheat flour

2tablespoonssugar

1 ¹⁄₂ teaspoonsbaking powder

¹⁄₂ teaspoonbaking soda

³⁄₄ teaspoonsalt

2 ¹⁄₄ cupsbuttermilk

5tablespoonsvegetable oil (plus additional oil for the pan)

2largeeggs

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 %

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.