This is my recipe for pancakes using half whole wheat flour and half all purpose flour. The whole wheat flour gives the pancakes a richer taste.
Combine all the dry ingredients in a mixing bowl. Thoroughly combined the oil, milk and eggs in a separate bowl and add to the dry ingredients. Incorporate all amounts together but do not mix roughly, so that the batter remains lumpy.
Heat a non-stick skillet griddle to medium heat while the batter is resting, which should take 4-5 minutes.
Use 1/4 cup batter for each pancake.
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Serving Size: 1 Serving (891g) | ||
Recipe Makes: Servings | ||
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Calories: 1733 | ||
Calories from Fat: 1026 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114g | 152 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 69.5g | ||
Polyunsanturated Fat 31.8g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 281.2mg | 10 % | |
Potassium 988mg | 26 % | |
Total Carbohydrate 158g | 46 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 139.3g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1733
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