Whole Wheat Pancakes
Lightened up pancakes for a healthier way to start the day!
Servings: 16 pancakes
Equipment
- Blender
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons finely ground cornmeal
- ¾ teaspoon Kosher salt
- ½ teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 4 extra-large egg whites
- 3 tablespoons brown rice syrup or honey
- 1 teaspoon pure vanilla extract
- 2 ¼ cups buttermilk
- ¼ cup (2 ounces) unsalted butter, melted
Accompaniments
- Toasted walnuts chopped
- Butter
- Maple Syrup
Instructions
- In a large bowl whisk together the white flour, wheat flour, cornmeal, salt, cinnamon, baking powder, and baking soda.
- In a blender, purée the egg whites, syrup, vanilla, buttermilk, and butter until thoroughly combined, about 30 seconds.
- Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups of batter.
- Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle ⅓ cup of the batter to form each pancake. Cook until puffed and golden brown, about 1 ½ to 2 minutes on each side.
Notes
Cook time will vary depending on the size of your pan or griddle.
Optional accompaniments are not included in the nutritional values.
Nutrition
Calories: 121kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 308mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 0.003mg | Calcium: 91mg | Iron: 1mg
