Save to your recipe box
Whole-wheat pancakes do not have to be dry! These whole-wheat pancakes are fluffy, moist and delicious. Serve them with just a tablespoon of maple syrup per person – no butter needed.
Serving size: 3 pancakes
Makes 6 servings
New quantity:
Total time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Ingredients
2 cups white whole-wheat flour
1/2 teaspoon salt
1 1/2 tablespoons fresh baking powder
2 large eggs
2 cups reduced-fat milk
1/4 cup pure maple syrup
2 tablespoons canola oil
1 tablespoon pure vanilla extract
Cooking spray
Directions
1. In a large bowl, whisk together the flour, salt and baking powder.
2. In a medium bowl, lightly beat the eggs. Add the milk, maple syrup, oil and vanilla, whisking after each addition.
3. Pour the liquids onto the flour mixture. Mix with a spatula, just until combined. Don’t over mix – allow batter to remain lumpy.
4. Heat a double-burner griddle, or 2 large skillets, over medium heat, about 3 minutes. Spray with nonstick spray. Pour 1/4-cup measuring cup batter per pancake onto the griddle. By now the batter should have thickened, so pancakes should remain fairly contained rather than spreading too much. You may use the back of a spoon to gently nudge them into a rounded shape. I prefer not to use pancake molds – too much of a hassle, and anyway, imperfectly shaped pancakes just prove that they are homemade!
5. Cook the pancakes about 2 minutes on each side, or until puffed, golden brown and set.
Nutrition per serving
Calories 307.8
Total Fat 8.6 g
Saturated Fat 1.9 g
Cholesterol 68.2 mg
Sodium 658.2 mg
Total Carbohydrate 45.9 g
Dietary Fiber 5.3 g
Sugars 11.9 g
Protein 10.1 g
Weight Watchers Points Plus: 8 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
