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    You are in: Home / Recipes / Fluffy Whole Wheat Pancakes Recipe
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    Fluffy Whole Wheat Pancakes

    Fluffy Whole Wheat Pancakes. Photo by BekaWild

    1/1 Photo of Fluffy Whole Wheat Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    BekaWild's Note:

    Even Using 100% whole wheat flour these are light and Delicious. You won't miss using All Purpose flour, I promise! Detail, details: Benefits: 30% Lower glycemic load, 25% more protein, 40% less inflammation factor rating, 500% more Fiber! http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5744/2 http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5745/2 Topping found here: http://www.food.com/recipe.do?rid=rz.314472 - You can use soy milk if you like. - Unless you are Vegan don't skip on the Egg (yolk), it's a chemical thing. - If you cut the recipe in half, still use one egg. - It may seem tempting to not add the oil either, but again - unless it's a health thing, you can chemical reactions. You also don't have to use oil/spray on the griddle if it's non-stick this way. - Try substituting some Whole-Grain Corn meal for flour and removing vanilla for corn cakes! - I also add salt & Garlic (remove vanilla) to make dinner cakes!

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    Ingredients:

    Serves: 4

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
    2. 2
      Make a well (hole) in the middle of the dry ingredients.
    3. 3
      Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
    4. 4
      DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
    5. 5
      Beat only the WET ingredients for a few strokes.
    6. 6
      Gradually add in the DRY ingredients, pulling just the edges into the center well.
    7. 7
      Keep doing this until all the DRY is incorporated into the WET and you have a batter.
    8. 8
      KEY: Let the batter sit for at LEAST 10min, 15 is better.
    9. 9
      Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
    10. 10
      When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
    11. 11
      I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
    12. 12
      Let the cake cook for about 1-2min (it's fast, I know!).
    13. 13
      When the edges have solidified and there is less steam escaping it is ready to flip.
    14. 14
      Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
    15. 15
      Once flipped it should only cook about 1 more min - but 2 is fine.
    16. 16
      Place cooked cakes on damp paper/dish towel in a warm oven, covered.
    17. 17
      Repeat for the rest of the cakes.
    18. 18
      If setting a 2min timer works for you, do that - so shame is playing it safe ;).
    19. 19
      Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.

    Ratings & Reviews:

    • on March 27, 2012

      55

      Followed your recipe exactly, to & including the Strawberry Balsamic Topping (have made that twice in a short period of time!), & the cakes are wonderfully satisfying! Absolutely great, we thought, & I'll be keeping the recipe around for another go! Thanks for sharing it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2013

      45

      These were perfectly light and delicious (made them twice already). Highly recommend!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2013

      These are just bad. Plain false advertising. I can't eat white flour anymore so looked up this recipe that said "you won't even miss white flour" with these pancakes. WRONG! After 15 mins the"batter" was like slightly moist crumbly wet sand. I had to add almost another cup of milk/water to even get a reasonable consistency. The taste is okay, I think corn meal pancakes or oatmeal would be better. Bleh

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fluffy Whole Wheat Pancakes

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.0
     
    Calories from Fat 81
    32%
    Total Fat 9.0 g
    13%
    Saturated Fat 1.5 g
    7%
    Cholesterol 47.4 mg
    15%
    Sodium 700.8 mg
    29%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.9 g
    19%
    Protein 8.3 g
    16%

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