Breakfast

Pumpernickel Pancakes is for Breakfast.

Pumpernickel Pancakes takes 10 minutes to prepare.

Pumpernickel Pancakes takes 20 minutes to cook.

Pumpernickel Pancakes makes 8 servings.

The ingredients for Pumpernickel Pancakes are:

1 c. pumpernickel flour (aka coarse grind whole rye flour)
1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 T. flax seed (briefly ground if preferred)
1 T. cocoa powder
2 egg whites, slightly beaten
1 c. buttermilk
1/2 c. fat free plain yogurt

Here is how you make Pumpernickel Pancakes:

Mix dry ingredients till well combined. Beat wet ingredients slightly; stir into dry ingredients just till moist. Batter will be quite thick. Mix dry ingredients till well combined. Beat wet ingredients slightly; stir into dry ingredients just till moist. Batter will be quite thick.Drop batter by 1/8 cupfulls (for silver dollar size pancakes) or 1/4 cupfulls (for regular size pancakes) onto hot griddle (greased if desired/needed) and spread a bit with the back of a spoon. Cook a couple minutes, flipping once, till done.Makes 16 silver dollar pancakes (2 per serving) or 8 regular pancakes (1 per serving). Number of Servings: 8Recipe submitted by SparkPeople user .

The nutritional information for Pumpernickel Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.2

• Total Fat: 1.9 g
• Cholesterol: 1.2 mg
• Sodium: 327.6 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 5.3 g
• Protein: 7.1 g

The dietary needs meet for Pumpernickel Pancakes is Vegetarian