Easy From-Scratch Whole Wheat Pancakes
Try this Easy From-Scratch Whole Wheat Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 eggs, lightly beaten
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tb apple cider vinegar
- 2 cups white whole wheat flour (where to buy)
- 2 cups whole milk (i use raw)
- 2 tb pure maple syrup or raw honey (where to buy)
- 1 tsp pure vanilla extract (homemade)
- 2 tb melted butter + more to oil griddle or skillet
- Carbohydrate 2.25228999603176 g
- Cholesterol 489.68333333002 mg
- Fat 184.480119999271 g
- Fiber 0.00883333333333333 g
- Protein 3.28473333059119 g
- Saturated Fat 116.829453332879 g
- Serving Size 1 1 recipe (283g)
- Sodium 1351.15466657968 mg
- Sugar 2.24345666269842 g
- Trans Fat 12.9074816666294 g
- Calories 1647 calories
Mix together the apple cider vinegar and milk. Let the mixture rest for a few minutes, until curdled. Gently whisk in the remaining wet ingredients. Then, add the dry ingredients and whisk just until combined.Pour a ¼ cup of batter onto a hot oiled griddle or skillet. I use this griddle.Watch the sides of the pancakes. They should thicken and the tops begin to bubble. This is the sign it's time to flip. Flip and continue to cook a couple of minutes.Transfer to a warm oven (I put mine on 175F, the lowest temp and then turn off) until ready to enjoy.Serve warm with pure maple syrup, raw honey, nuts, fruit, and/or butter.
