Whole Wheat Pancakes
I use freshly and finely ground organic red whole wheat kernels for these pancakes. Freshly ground whole wheat is sweet, nutty and not bitter like storebought wheat flour, and is also loaded with freshly released nutrients.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 3/4 cups milk
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract optional
- 1 1/2 cups whole wheat flour finely ground
- 1 3/4 teaspoons baking powder
- 3 tablespoons oil or melted butter
- Carbohydrate 191.021066603387 g
- Cholesterol 520.050000260118 mg
- Fat 157.382260012439 g
- Fiber 22.2458329936899 g
- Protein 52.9882600186077 g
- Saturated Fat 26.8135188061605 g
- Serving Size 1 1 Serving (994g)
- Sodium 15517.3943028203 mg
- Sugar 168.775233609697 g
- Trans Fat 9.66594290119719 g
- Calories 2254 calories
Whisk the dry ingredients together in one bowl. Mix the wet ingredients together in another bowl. Combine both bowls until JUST combined (overbeating will toughen the pancakes).
