Whole Wheat Pancakes

Name: Whole Wheat Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 pancakes per serving, 4 serving(s)
Ingredients: 5 ounces white whole wheat flour; 1 3/4 ounces of whole grain cake flour; 2 tablespoons sugar; 1 teaspoon baking powder (I use a No Sodium Brand); 1/2 teaspoon salt (But, I use "No Salt" salt substitute); 1/2 teaspoon ground cinnamon; 2 tablespoons of golden flax seed meal; 6 tablespoons of powdered cultured buttermilk; 1 1/2 cups water; 1/4 cup liquid egg substitute; 1/2 teaspoon vanilla extract; 1 teaspoon of melted light margarine; cooking spray

Submitted by chef lisae

"This is a variation of a pancake recipe for "Cooking Light" How to Cook Everything cookbook"

Download

Ready In:: 40mins
Ingredients:: 13
Yields:: 3 pancakes per serving
Serves:: 4

ingredients

5 ounces white whole wheat flour
1 ³⁄₄ ounces of whole grain cake flour
2 tablespoons sugar
1 teaspoon baking powder (I use a No Sodium Brand)
¹⁄₂ teaspoon salt (But, I use "No Salt" salt substitute)
¹⁄₂ teaspoon ground cinnamon
2 tablespoons of golden flax seed meal
6 tablespoons of powdered cultured buttermilk
1 ¹⁄₂ cups water
¹⁄₄ cup liquid egg substitute
¹⁄₂ teaspoon vanilla extract
1 teaspoon of melted light margarine
cooking spray

directions

Melt the margarine and set aside to cool. Using a scale, weigh the flour and cake flour together for a combined total of 6.75 ounces. Add all dry ingredients to to the flour mixture and stir with a whisk. Add the water,egg, melted margarine and vanilla to the dry mix and stir to combine. Lightly spray a nonsitck skillet and heat over medium heat. Once pan is heated, add 1/4 cup of batter to the pan. Cook until bubbles form on top. Flip the pancakes and cook for 1 minute more. Continue until all pancakes have been cooked.