Whole Wheat Pancakes [Bulkbites.com]

• Servings: 4
• Time: 15 minutes

I have never been a big fan of pancake mixes that you can easily by in your neighborhood stores as they contain a lot of preservatives and not so healthy. Most of these pancakes also do not taste good, somehow. I, however, love making pancakes by myself. Therefore, I am sharing this recipe – whole wheat pancakes as it is not just tasty but also extremely nutritious. Preparing batter for these pancakes is easy. And once you are ready with the batter, churning out the pancakes is even easier than you think. You can top these pancakes with ingredients you like – for example, maple syrup, fruits, etc.

Nutrition

• calories: 178
• protein: 8
• carbs: 35
• fat: 2
• saturated fat: 0.89
• polyunsaturated fat: 0.39
• monounsaturated fat: 0.44
• cholesterol: 5
• sodium: 134
• potassium: 284
• dietary fiber: 3.96
• sugars: 12.18
• vitamin a: 10
• vitamin c: 1
• calcium: 120
• iron: 1
• magnesium: 0
• complex carbs: 18.86
• other fats: 0.28

Ingredients

• 120 gram Wheat flour, whole-grain, soft wheat
• 0.52 tsp Leavening agents, baking soda
• 1 tsp Leavening agents, baking powder, low-sodium
• 1 dash Salt, table
• 2 tbsp Honey
• 1 cup Milk, buttermilk, fluid, cultured, reduced fat
• 1 piece Egg white beaten

Instructions

• Take a medium bowl and whisk baking powder, whole-wheat flour, salt and baking soda.
• Then take a small bowl and combine honey, buttermilk and egg.
• Make a well in the bowl containing dry ingredients and stir in buttermilk and egg mixture
• Set aside this mixture for a few minutes
• Take a frying pan (nonstick type) and heat it in medium flame
• Take ¼ cup of the batter and drop it over the pan
• Cook the batter until its edges become dry
• Flip the pancake and cook for a few more minutes
• Repeat the above processes for the remaining batter
• Serve hot