Breakfast

Whole Wheat Pannie-cakes is for Breakfast.

Whole Wheat Pannie-cakes takes 10 minutes to prepare.

Whole Wheat Pannie-cakes takes 10 minutes to cook.

Whole Wheat Pannie-cakes makes 3 servings.

The ingredients for Whole Wheat Pannie-cakes are:

1.5 cups Whole wheat flour
1/4 cup quick Oats
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp vanilla
1/4 cup 2% milk
1/2 cup water (approximate)
vegetable oil (for frying)

Here is how you make Whole Wheat Pannie-cakes:

Mix the dry ingredients. Add the milk, vanilla and water. Mix well. The batter should be thicker than regular pancakes and thinner than cookie dough. Heat oil in frying pan over medium heat. Add by spoonful onto the pan. Flip the pannie cake when the first side is brown. A few notes: These are supposed to be thicker and fluffier than traditional pancakes. The more you hand-whip the batter the fluffier they are. They are slightly sweet on their own so they don't need syrup.I haven't tried cooking spray because I'm not sure how they would fluf, but that would make them even healthier. Number of Servings: 3Recipe submitted by SparkPeople user FORBESCJ.

The nutritional information for Whole Wheat Pannie-cakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 361.3

• Total Fat: 11.4 g
• Cholesterol: 1.6 mg
• Sodium: 497.8 mg
• Total Carbs: 60.9 g
• Dietary Fiber: 8.0 g
• Protein: 9.5 g