Light-as-a-Feather Whole Wheat Pancakes


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



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

light-as-a-feather pancakes


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.


_ Omit soda, use 2 teaspoons baking powder and omit salt

_ Substitute 1 and 1/3 cup 1% milk w/1Tbsp. lemon juice or white vinegar added for buttermilk.

_ 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