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Nutrition Facts
Serving Size 1 medium cakes 68g Recipe makes 12 medium cakes)
Calories 107
Calories from Fat 21		(19%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 144mg		6%
Potassium 148mg		4%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 2.4g	9%
	Sugars 3.4g
Protein 4.6g		9%
how is this calculated?

100% Whole Wheat Low Fat Pancakes

Recipe #151328 | 20 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: LuckyMomof3
Jan 12, 2006

I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO )

12 medium cakes (change servings and units)

Ingredients

2 cups whole wheat flour
2 cups low-fat milk (ie 1%, skim)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
2 teaspoons vanilla
1 large egg
1 tablespoon canola oil
1-2 cup fruit (i.e., sliced bananas, strawberries, blueberries...your choice) (optional)

Directions

1
Depending on your preference (see description above) blend/mix all ingredients except fruit.
2
Heat pan on medium till drop of water "dances" in pan.
3
Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
4
When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
5
Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
6
Repeat with remaining batter until all gone.
7
Serve with favorite topping i.e., fruit, syrup, jam etc.

Questions about this recipe?

Featured Reviews for This Recipe

From: Teacher_01

On Sep 28, 2009

I made these for my 2 year old niece one weekend. When I put the plate in front of her, her eyes lit up and said "Oh my!" They were as delicious as they were pretty. I added blackberries to the batter which I highly recommend.

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From: Chef #1354785

On Aug 17, 2009

These pancakes were delicious! I cut the ingredients to 4 pancakes using the "change servings" option. It still made 5-6 cakes which was plenty the two of us. I added 2 Tbs of ground flax seed to the batter also. After pouring 3 Tbs of batter per cake in my preheated pan I added fresh blueberries. I plated them one ontop of the other with Cool Whip free and fresh cut strawberries in the middle. They were AWESOME!

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From: Chef #1295506

On Jun 14, 2009

I tried this recipe and it was great! The reviews helped me tweek it a bit to my needs. I too divided the recipe because it's just my husband and me. The key, I think, for the batter to not become thick is to mix all the dry ingredients first adding the liquids last. I too used a blender and immediately poured into a preheated pan. Two things I did differently are 1) substituted Splenda for the sugar and 2) instead of using a whole egg, I used just the white. For you Weight Watchers - 6 servings = 2 pts per serving.

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From: qotw13

On Mar 13, 2008

Mmm, these were very good I have never made whole wheat pancakes before, and I was quite impressed with these. I halved the recipe since I'm only feeding one and didn't want to be eating them for a week. The only changes I made were adding the full amount of sugar because I forgot to halve it, adding about a tsp cinnamon, and adding some milk (maybe 1/4 c? I didn't measure...) after the first pancake turned out too thick and not cooked through. I also added some choc. chips to the last two. I will definitely be making these again! Oh, and I used a whole egg, even though I halved everything else. UPDATE: I have now made these a few times, and found that they are especially good topped with applesauce, or smashed strawberries, or even sliced kiwi! Thanks for the awesome recipe!

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