Wednesday, March 25, 2009

Recipe Review: Whole wheat Pancakes

I found this recipe on allrecipes, and even tho I modified the recipe, they were very good and so so filling! This recipe has many great reviews on allrecipes, and if you read some of them you will find some good variations! There is also a photo posted on the original site. Here is the original recipe, and below is my variation. I believe the nutrition is a little off as well as the servings on allrecipes, because I scaled it down to serve 4 and it served 5 instead, making 10 pancakes, 2 for each person. My nutrition is calculated using sparkrecipes recipe calculator. I tried to be as exact as I could. These are very filling and will keep you going all morning! My recipe contains flax, which is high in fiber and omega-3's. The whole wheat flour will help your body to digest these slowly.


1 c whole wheat flour
2/3 c all-purpose flour
1/3 c rolled oats (I used quick cooking oats)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c flax seeds, ground
1 c skim yogurt, plain
1 1/2 cups 2% milk
2 large eggs


In a large bowl, mix together first 7 ingredients. In a smaller bowl, Combine the yogurt, milk, and eggs. Make a well in the center of the dry ingredients and add wet mixture. Stir until just combined. If you stir too much they will be tougher. Pour 1/4 cup of batter onto a non-stick griddle or skillet, heated to optimal pancake cooking temperature. (When a drop of water 'dances' on the surface, without quickly evaporating) Cook until starts to bubble, and flip, making sure pancake heats through before taking off griddle. These pancakes will be darker than white flour pancakes. Recipe makes 10 pancakes. A serving is 2 pancakes.

Number of Servings: 5

Nutritional Info

* Servings Per Recipe: 5
* Amount Per Serving
* Calories: 375.5
* Total Fat: 11.5 g
* Cholesterol: 91.8 mg
* Sodium: 537.4 mg
* Total Carbs: 52.9 g
* Dietary Fiber: 8.1 g
* Protein: 17.7 g