Nutritional Info

Nutrition Facts

Serving Size 1 (131g)

Calories 510
Calories from Fat 58 (11%)
Amount Per Serving %DIV
Total Fat 6.5g 10%
Saturated Fat 1.8g 9%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 479.5mg 21%
Potassium 626.2mg 13%
Total Carbohydrate 94.3g 31%
Dietary Fiber 14.6g 59%
Sugars 26.6g
Protein 15.9g 32%

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Recipe Description
This pancake mix is so easy to make from healthy ingredients, you'll wonder why anyone buys the expensive commercial brands. Make up a batch ahead of time, and on those mornings when every minute counts, you can cook fluffy pancakes without searching your pantry for the baking powder tin.
Prep time
15 min
Cook time
20 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
10 Cup(c)  whole wheat pastry flour
2 1/2 Teaspoon(t)  salt
3/4 Cup(c)  sugar
3 Tablespoon(T)  baking powder

Preparation

Place the flour, sugar, salt, and baking powder in a large bowl and whisk well to evenly distribute the ingredients. Stored in an airtight container in a cool, dry place the pancake mix will keep for up to 3 months. To make basic whole wheat pancakes, place the egg, milk and butter in a mixing bowl and whisk to blend. Place the pancake mix in a medium bowl. Add the egg mixture in a slow stream, stirring constantly to blend. If you like your pancakes thin, and the batter seems too thick, add more milk, a little at a time. Heat a griddle or large skillet over medium low heat until a few drops of water sizzle when splashed on the surface, then brush on some canola oil. Spoon the batter onto the griddle to form pancakes that are about 4 inches in diameter and cook until small bubbles begin to appear on the surface, 1 1/2 to 2 minutes. Carefully flip the pancakes and cook until the other side is brown, 1 1/2 to 2 minutes.

Additional notes

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