Whole Wheat Pancakes
Enjoy Whole Wheat Pancakes made with freshly milled flour. So fluffy and nutritious thanks to the whole wheat.
Equipment
Ingredients
- 2 cups freshly milled soft white wheat flour
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1 cup buttermilk
- 3/4 cup milk
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, salt, and cinnamon. Mix well to ensure even distribution of the dry ingredients.
- In a separate bowl, whisk together the egg, maple syrup, buttermilk, and milk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in dense pancakes.
- Let rest 12-14 minutes for a fluffier pancake, optional.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of the pancake batter onto the hot skillet, using the back of the measuring cup to spread it into a round shape.
- Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.
- Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
- Repeat the process with the remaining batter, greasing the skillet lightly between batches as needed.
Notes
Make sure your baking powder and baking soda are fresh and active for best results.
Nutrition
Calories: 32kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 13mgSodium: 217mgPotassium: 47mgFiber: 0.1gSugar: 4gVitamin A: 52IUVitamin C: 0.01mgCalcium: 64mgIron: 0.1mg
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