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Almost Whole Wheat Breakfast Pancakes


Almost Whole Wheat Breakfast Pancakes recipe













Trans-fat Free, High Fiber


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
3 tablespoons safflower oil
1 x butter
or margerine


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.


* not incl. in nutrient facts

Add review




Something is wrong with this recipe. When I made it, the consistency was like a bread dough. I added more milk. They were much too dense to be a pancake. It might be better to use buttermilk and more than recommended. Also try sifting the flour.

over 7 years ago

Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 69021% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 380mg 16%
Total Carbohydrate 38g 38%
Dietary Fiber 8g 32%
Sugars g
Protein 45g
Vitamin A 6% Vitamin C 0%
Calcium 19% Iron 39%
* based on a 2,000 calorie diet How is this calculated?


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