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for November 2009
Light as a feather Whole-Wheat Pancakes
INGREDIENTS:
1 1/3 cups whole wheat flour
1 large egg
2 teaspoons baking powder
1 1/3 cups non-fat milk
1/4 teaspoon salt
1 tablespoon brown sugar
1 tablespoon oil
DIRECTIONS:
Preheat griddle.
In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together.
Stir into dry ingredients just until moistened; batter should be slightly lumpy.
Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.
For extra nutrition and fiber, serve hot, unsweetened applesauce over cakes.
NUTRITIONAL INFORMATION: (per serving)
Yield: Makes 12, 4-inch pancakes
Calories/Serving: 78
Nutrition:
Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 120 mg sodium.
Source: Wheat Foods Council
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