Whole Wheat Pancakes

Name: Whole Wheat Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 large eggs; 1/4 cup light brown sugar, packed; 1/4 cup cooking oil; 2 cups buttermilk; 2 cups whole wheat flour; 2 tablespoons baking powder; 1/2 teaspoon kosher salt

15 mins prepServes 6

Made with 100% whole wheat flour, these not only bring a little extra nutrition to the breakfast table, they are light, fluffy and absolutely delicious. This makes a big batch of pancakes, so be prepared to refrigerate or freeze leftovers (they reheat well in the toaster).

6 servings

What you need

1 organic eggs

¼ cup light-brown sugar, (1/4 cup = 50g)

¼ cup cooking oil, (vegetable, canola, grapeseed, or avocado oil)

2 cup buttermilk, (2 cups = 475 mL; see note)

2 cup wheat flour, (2 cups = 250g)

2 tbsp baking powder

½ tsp kosher salt

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Instructions


0 Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
1 Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.

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Whole Wheat Pancakes

What you need

Instructions

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