Brunch

Whole Wheat and Cinnamon Pancakes is for Breakfast.

Whole Wheat and Cinnamon Pancakes takes 5 minutes to prepare.

Whole Wheat and Cinnamon Pancakes takes 7 minutes to cook.

Whole Wheat and Cinnamon Pancakes makes 8 servings.

The ingredients for Whole Wheat and Cinnamon Pancakes are:

½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon table salt
1½ tablespoons brown sugar
½ tablespoon cinnamon
1 large eggs, lightly beaten
1½ cups buttermilk or reduced fat milk
2 tablespoons unsalted butter, plus 1/2 to 1 tablespoon for the griddle

Here is how you make Whole Wheat and Cinnamon Pancakes:

1) Combine all of your dry ingredients (flour, baking soda, baking powder, salt, sugar, and cinnamon) in a large mixing bowl and whisk. As an alternative, you can place them in a food processor or blender and have it mix for up to a minute.2) Melt 2 tablespoons of butter in the microwave or on the stovetop and set aside.3) Separate your egg yolk from the white, and set aside the white in a small bowl.4) Pour milk into a second mixing bowl. Add egg yolk and beat until incorporated. Add melted butter and beat some more.5) Add liquid mixture to dry ingredients and stir in about 10-15 times until BARELY MIXED. Lumps are fine! Do not overmix.6) Beat in the egg whites very gently for a few stirs.7) Heat your griddle on low and coat it with the last tablespoon of butter.8) Measure your batter with 1/4 cup spoon and pour one or two pancakes. Cook for about a minute until they bubble, then flip to other side. Cook for about another minute, then remove from pan.9) When batter is finished, serve! This recipe makes either eight 4-inch pancakes, or 16 2-inch pancakes. Number of Servings: 8Recipe submitted by SparkPeople user LIPRINCESS1891.

The nutritional information for Whole Wheat and Cinnamon Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 139.6

• Total Fat: 5.9 g
• Cholesterol: 41.4 mg
• Sodium: 234.6 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 1.3 g
• Protein: 4.2 g