Almost Whole Wheat Breakfast Pancakes
Almost Whole Wheat Breakfast Pancakes recipe
Yield
18 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | x |
maple syrup
|
*
|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 3 | large |
eggs
beaten |
|
| 3 | tablespoons |
safflower oil
|
|
| 1 | x |
butter
or margerine |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1 | x |
maple syrup
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 3 | large |
eggs
beaten |
|
| 45 | ml |
safflower oil
|
|
| 1 | x |
butter
or margerine |
*
|
Directions
Thoroughly mix together the flour, sugar, baking powder and salt.
Beat the eggs, milk and oil.
Add to the dry ingredients, beating until well blended.
Grease a griddle or non-stick skillet and cook the pancakes, turning only once to brown.
Serve immediately with syrup.
