Breakfast

Whole Wheat Pancake Batter is for Breakfast.

Whole Wheat Pancake Batter takes 10 minutes to prepare.

Whole Wheat Pancake Batter takes 5 minutes to cook.

Whole Wheat Pancake Batter makes 8 servings.

The ingredients for Whole Wheat Pancake Batter are:

1 cup whole wheat flour
1 Tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 cup silk soymilk
2 tbsp cooking oil
1-3 Tbsp all purpose white flour (optional)

Here is how you make Whole Wheat Pancake Batter:

combine all dry ingredients in a bowl and make a well.combine wet ingredients, then pour them into the dry ingredients, stir until moistened (batter will be a bit lumpy). To thicken to desired consistency (as soymilk is a bit thinner), throw in 1-3 Tbsp of all purpose flour and stir.cook it up on a griddle as usual. serve with the toppings of your choice.makes about 8 servingsrecommendation: for quick more-fiber option, put natural crunchy peanut butter over the top of the cooked pancake(s) in place of margarine, and maple low sugar or sugar-free syrup. (yummy)****the original recipe was from the 70th anniversary better homes and gardens cookbook (pg 129-130) under "buttermilk pancakes". but with the substitution possibilities given (and using soymilk), the nutrition info they gave isn't accurate. hope this helps (and its a great book)****Number of Servings: 8Recipe submitted by SparkPeople user PSYCHOGREENGIRL.

The nutritional information for Whole Wheat Pancake Batter is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 110.4

• Total Fat: 5.0 g
• Cholesterol: 27.6 mg
• Sodium: 215.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.0 g
• Protein: 3.8 g

The dietary needs meet for Whole Wheat Pancake Batter is Lactose Free