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Whole Wheat Pancakes
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 128
% Daily Value**
Total Fat 5g
8%
Saturated Fat 2g
4%
Unsaturated Fat 0g
Cholesterol 36mg
12%
Sodium 302mg
13%
Total Carbohydrate 17g
6%
Dietary Fiber 0g
2%
Sugars 5g
Protein 4g
Vitamin A  1%Vitamin C  1%
Calcium  8%Iron  5%
Potassium  4%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Whole Wheat Pancakes

Recipe Tags: Pancake Recipes

Date Added: September 18, 2020

Ingredients:

1 Cup Whole Wheat Flour unsifted
1/2 Teaspoon Baking Soda level - dissol ved in milk
3/4 Teaspoon Baking Powder plus 1 teaspoon
2 Tablespoons Sugar pinch
1/2 Teaspoon Salt (generous)
1 Cup Buttermilk plus extra
2 Tablespoons Vegetable Oil 1.5 TB
1 Egg lightly beaten
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Directions:

1. Sift first 5 ingredients together in a large bowl.

2. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined.

3. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375 F When hot, lightly brush surface with oil.

4. Add about 1/3 cup batter per pancake to skillet and cook 2-3 minutes, or until small holes appear in batter and bottom is browned.

5. Turn cakes and cook about 1 minute or until browned.

6. Repeat process until all pancakes are cooked.

7. Serve immediately with desired toppings or keep warm in a 200 F oven until ready to serve.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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