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Recipe of the month
Greek Wrap

Recipe Details
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Light-as-a-Feather Whole Wheat Pancakes
Ingredients:
1 1/3 cups whole wheat flour
1 large egg
1 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon baking soda
1 tablespoon oil
Directions: Preheat griddle.

In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.

Alternatives:
_ Omit soda, use 2 teaspoons baking powder and 1⅓ cups 2% milk.
_ Add ½ cup fresh or frozen blueberries.
_ Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.
Servings: Makes 12 4-inch pancakes
Calories/Serving: 78
Nutrition: Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.
Source: Wheat Foods Council
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Comments about this recipe
deb 1/4/2008 8:42 PM
The brown sugar isn't necessary and adds unnecessary non-nutritiove carbs. Why add it? It doesn't help the texture and this isn't using yeast?
Renea 12/26/2005 8:24 AM
Both my husband and I enjoy these pancakes. They taste much better than low carb mixes from the stores, and they contain more fiber and nutrients than the regular mixes. Log Cabin Sugar Free I also use fat free milk with a little vinegar for the buttermilk to cut back a little more on the fat. Syrup makes these a great breakfast treat!
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