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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 4 servings |
||
| Calories 270 | ||
| Calories from Fat 124 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.8g | 21% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 6.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 573mg | 23% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 7.6g | ||
| Protein 9.3g | 18% | |
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon honey
- 3 tablespoons oil
- 1 cup buttermilk
- 2 large eggs
Directions
1
Stir honey& oil together in a bowl.2
Add milk& eggs& beat well.3
Mix dry ingredients into the liquids until flour is moistened.
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- Course > Breakfast > Pancakes & Waffles
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
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- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: amydietrichmark
On Jul 4, 2009
These are so good! Surprisingly light and fluffy. Just the perfect amount of sweetness. I used soymilk and lemon juice in place of the buttermilk and I ran out of honey so I substituted corn syrup instead. They still turned out great. I will definitely make again.
From: kelly in TO
On Jun 25, 2009
I LOVED these! SO light and fluffy! The taste was perfect. I served with 100% maple syrup. Thank you!!!
From: Trisha W
On Nov 5, 2004
Very good breakfast of a very thick but fluffy wheat pancake. These are thick enough that you need to make them fairly small so they can cook through and turn easily. Very tasty and healthy!! Also easy to fix. We ate them with maple syrup.
From: annlouise
On Oct 22, 2004
I really loved these; I just don't know how they can taste so light being 100% whole wheat (if only I could find a bread recipe comparable in lightness!). I was low on honey so used 2T sugar. I used homemade buttermilk which had been frozen, so my batter was a little clumpy, but the pancakes cooked up perfect. I added a few pecans and mini-choc chips to some while cooking. Since I usually have buttermilk I need to use up, and want to use whole wheat whenever possible, this is definitely a keeper recipe for me. Thanks!
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