Whole Wheat Pancake Recipe

2013-05-25
whole wheat pancake recipe
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  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Nutritional Info

This information is per serving.

  • Calories

    281
  • Calories from Fat

    85
  • Total Fat

    9.5g
  • Saturated Fat

    1.7g
  • Trans Fat

    0.0g
  • Cholesterol

    95mg
  • Sodium

    216mg
  • Total Carbohydrates

    39.1g
  • Dietary Fiber

    1.5g
  • Sugars

    5.9g
  • Protein

    9.8g
  • Vitamin A

    6%
  • Vitamin C

    0%
  • Calcium

    24%
  • Iron

    15%
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This is a nice, light whole wheat pancake recipe.

Gently fold the beaten egg white into the batter recipe and you will have an easy pancake recipe that is both healthy and light.

Look below the recipe, in the Tips secion, for a few other tips to add even more healthy goodness to this whole wheat pancake recipe.

Ingredients

  • 2/3 cup skim milk
  • 1 egg, separated
  • 1 tablespoon oil
  • 1 teaspoon brown sugar
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/8 teaspoon salt

Method

Step 1

Combine the skim milk, egg yolk, oil and brown sugar in a bowl. Add the dry ingredients and mix it all together just until it is blended. You do not have to get rid of every tiny clump of flour.

Step 2

Beat the egg white by hand or with a mixer until peaks form. Fold the beaten egg whites into the batter. Heat the oil in a skillet, pour in batter until you get the size pancakes you want. Fry the pancake until bubbles appear on the top side, then turn it and fry on the other side until it is a light brown.

Makes 6 small pancakes and serves two.

Serving Suggestions:

Serve with your favorite syrup, with berries on top or with jam or applesauce. All good.

cooking tipsNotes and Tips:

  • Don’t skip the part of the recipe that calls for the egg to be separated and the egg white beaten.
  • This recipe can easily be doubled to serve 4.
  • Add blueberries to the pancakes. After you pour the batter into the frying pan, dot the pancake with fresh blueberries while it is cooking. Top with more fresh blueberries to serve them.
  • Add 1/2 teaspoon of cinnamon to the batter. The cinnamon not only adds a nice taste to the pancakes, it also may help to lower blood sugar levels, so is perfect for diabetics.
  • You can replace the milk in this recipe with almond milk or soy milk. I prefer the almond milk myself.

Did You Know?…

Whole wheat flour is denser than white flour because it still has the outer bran attached.

It can cause things like this homemade pancake recipe to be heavier than regular pancakes.

This recipe gives you nice light pancakes, in spite of using the heavier whole wheat flour.

The secret?

Instead of adding the egg to the pancake batter whole, separate it and beat the egg white before adding it to the recipe.

When you beat the egg white until it forms soft peaks you are adding air to the egg, which lightens the texture of the pancake.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

If you like this whole wheat pancake recipe, have a look at our oat bran pancakes too.

Find all of our breakfast recipes here.

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