The hearty whole wheat flavor comes not only from the whole wheat flour, but from the wheat germ as well.
In a mixing bowl combine whole wheat flour, wheat germ, brown sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, butter, and vanilla. Add to the flour mixture. Stir just until combined but still slightly lumpy. (Batter will thicken on standing. For a thinner consistency, add milk, 1 tablespoon at a time, until the desired consistency is reached.)
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancakes surfaces are bubbly and edges are slightly dry (about 1 - 2 minutes per side). Serve immediately or keep
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pancake (76g) | ||
Recipe Makes: 16 pancakes | ||
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Calories: 139 | ||
Calories from Fat: 71 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.1mg | 6 % | |
Sodium 106.3mg | 4 % | |
Potassium 137.8mg | 4 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 13g | ||
Protein 3.5g | 5 % | |
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: 139
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