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Almost Whole Wheat Sour Cream Pancakes


Almost Whole Wheat Sour Cream Pancakes recipe













Trans-fat Free, Good source of fiber


1 ¼ cups whole-wheat flour
¾ cup unbleached all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
¾ teaspoon baking soda
1 ¾ cups sour cream
1 tablespoon honey
2 tablespoons butter
½ teaspoon vanilla extract
1 ¾ cups milk
1 each egg yolks
1 each egg whites
beaten well
1 tablespoon butter
1 x maple syrup


In a medium-sized bowl, mix together the dry ingredients.

In a separate bowl, mix the sour cream, honey, melted butter, and vanilla extract.

Add the milk and egg yolk.

Mix again.

Pour the dry ingredients into the wet and stir well.

Add the beaten egg white and stir.

Preheat a griddle or fry pan over medium-low heat.

When the pan is hot, add 1 teaspoon of the butter, and quickly spread it over the surface.

Pour ½ cup ladle of the pancake batter (for each pancake) on the griddle/fry pan.

Cook the pancakes until bubbles appear on their surfaces.

Flip the pancakes and cook for a 1 to 2 minute(s).

Repeat until all the batter is used, adding more butter as needed to the pan.

Serve with fresh berries, and maple syrup on the side.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 38251% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 372mg 16%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 14%
Sugars g
Protein 19g
Vitamin A 15% Vitamin C 1%
Calcium 20% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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