100% Whole Wheat Low Fat Pancakes – a delicious recipe with whole wheat flour, low-fat milk, baking soda, baking powder, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Depending on your preference (see description above) blend/mix all ingredients except fruit.", "Heat pan on medium till drop of water ""dances"" in pan.", "Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).", "When bubbles appear on surface and begin to ""sink"" flip and cook on other side until brown.", "Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!", "Repeat with remaining batter until all gone.", "Serve with favorite topping i.e., fruit, syrup, jam etc."]
370
kcal
Calories
11
g
Fat
54
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 cups low-fat milk (ie 1%, skim), 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.
Yes, 100% Whole Wheat Low Fat Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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