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.
My family didn't care for these at all. I think it was because of the texture. I didn't enjoy making them either, because they are so thick.
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"
These turn out perfect every time!
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!!!!
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.
Very good! Light, fluffy and hearty altogether.
* 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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