Natural, Whole Wheat Pancakes – a delicious recipe with egg, milk, vanilla, sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["In a medium bowl wisk egg until fluffy.", "Wisk in milk and vanilla.", "Add dry ingredients and mix thoroughly. Batter will be thick. If thinner batter is preferred add milk until desired consistency is achieved. (I've found that the amount of milk I need changes dramatically depending on the brand of whole wheat flour I use).", "Heat griddle and grease with butter or very light tasting olive oil.", "Pour 1/4 cup of batter onto griddle.", "These pancakes will not ""bubble"" like traditional pancakes, so you will have to watch the bottoms to know when to turn. Flip cakes when bottom is golden brown.", "Top with 100% natural maple syrup (Log Cabin makes a good one) Check those labels! No corn syrup. :-)."]
322
kcal
Calories
6
g
Fat
57
g
Carbs
13
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 7 ingredients. The key ingredients include: 1 egg, 1 cup whole milk, 1 tablespoon vanilla extract, 2 tablespoons organic sugar, and more.
Yes, Natural, Whole Wheat 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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