Recipe by Kristie B
"These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)"
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whole wheat flour
2 1/4 cups
I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them.
I don't like using baking soda as it makes the pancakes taste funny.
I made these at least twice weekly for the past 6 months. They melt in your mouth. The only changes I make, eliminate sugar & add a 2 tsp liquid stevia. I also add a tsp vanilla, & a extra 1/2 tsp baking powder. These are only personal preferences, its great without them also. 5 stars!!!!
Loved this recipe! I did substitute coconut oil for the vegetable oil, though.
Wow, these are great. Fluffy, thick, and with the subtle nutty taste of whole wheat. I also subbed in soured milk (with vinegar) instead of buttermilk. Other than that, followed the recipe. Kids love them without syrup, my husband loves them, and so do I! This is the third time I've made them and they came out great each time. Perfect whole wheat pancakes"
Soured almond milk since I didn't have buttermilk and used brown sugar in stead of white. These were so good- Fluffy and tasty! Even the men in the family (averse to all things healthy) loved them! This is a definite keeper. I had mine with PB, banana, walnuts, cinnamon and honey.
This recipe is great! I've finally found a whole wheat pancake that's fluffy and tender. I didn't have buttermilk, so I used a quarter of a cup of butter and two cups of 1% milk. I let the batter rest for ten minutes before frying to allow the baking powder to activate a bit and let the flour absorb the liquid. It turned out beautifully; these pancakes are fluffy and flavorful, and I will definitely be making them again soon. Be sure to let the batter rest for a few minutes to ensure maximum fluffiness.
I have made this many times. I dropped the sugar, since my daughter tends to drown her pancakes in syrup. They were still very delicious.
I also like to drop in sliced bananas or fresh blueberries while the first side is cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
100% Whole Wheat Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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