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Hodgson Mill Whole Wheat Pancake Recipe is for Breakfast.

Hodgson Mill Whole Wheat Pancake Recipe takes several minutes to prepare.

Hodgson Mill Whole Wheat Pancake Recipe takes several minutes to cook.

Hodgson Mill Whole Wheat Pancake Recipe makes 6 servings.

The ingredients for Hodgson Mill Whole Wheat Pancake Recipe are:

1 cup Hodgson Mill Insta Bake Baking Mix
1 Egg
1/2 cup (a little more to make thinner) Silk Pure Almond Unsweetened Almond Milk (Regular milk if preferred)
1 Tbsp Vegetable Oil (I use Canola)
1 Packet Truvia Sweetner (or Tbsp Sugar)

Here is how you make Hodgson Mill Whole Wheat Pancake Recipe:

Combine all ingredients in a mixing bowl until smooth. Pour 1/4 cup batter onto medium hot griddle or non-stick frying pan. Cook until dry around the edges and bubbles begin to break on surface. Turn. Cook until golden brown. Yield 5 or 6 pancakes. For thinner pancakes, and more milk.Serving Size: Makes 5 or 6 PancakesNumber of Servings: 6Recipe submitted by SparkPeople user SKINNYME2!.

The nutritional information for Hodgson Mill Whole Wheat Pancake Recipe is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 100.9

• Total Fat: 3.4 g
• Cholesterol: 30.8 mg
• Sodium: 160.6 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 1.6 g
• Protein: 3.1 g