Whole Wheat Buttermilk Pancakes
You can never have too many side dish recipes, so give Whole Wheat Buttermilk Pancakes a try. One serving contains 194 calories, 7g of protein, and 8g of fat. This recipe serves 10. For 32 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 75 people were impressed by this recipe. If you have nutmeg, baking soda, unbleached all purpose flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Simply Scratch. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so great spoonacular score of 40%. If you like this recipe, take a look at these similar recipes: Whole Wheat Buttermilk Pancakes, Whole Wheat Buttermilk Pancakes, and Whole Wheat Buttermilk Pancakes.
Servings: 10
Ingredients:
2 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons melted butter
3 cups buttermilk
1/2 teaspoon coconut oil or butter for greasing pan.
2 large eggs, slightly beaten
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 Tablespoons Sugar
1 cup unbleached all purpose flour
1 cup whole wheat flour
Equipment:
paper towels
griddle
whisk
bowl
oven
Cooking instruction summary:
Heat up the coconut oil or butter in a griddle over medium heat {you may have to adjust your heat during cooking}, wipe the extra oil/butter with a paper towel. In a large bowl mix together all dry ingredients. Next add the egg, butter and buttermilk, whisk until combined. The griddle is ready when you sprinkle a few drops of water and they pop and sizzle. Use a 1/2 cup measure for large pancakes and 1/4 cup measure for small. The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter.Flip and repeat. Keep the pancakes warm in a preheated 175 degree oven on an oven safe plate.Or wrap in plastic and tinfoil and store in the freezer!
Step by step:
1. Heat up the coconut oil or butter in a griddle over medium heat {you may have to adjust your heat during cooking}, wipe the extra oil/butter with a paper towel. In a large bowl mix together all dry ingredients. Next add the egg, butter and buttermilk, whisk until combined. The griddle is ready when you sprinkle a few drops of water and they pop and sizzle. Use a 1/2 cup measure for large pancakes and 1/4 cup measure for small. The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter.Flip and repeat. Keep the pancakes warm in a preheated 175 degree oven on an oven safe plate.Or wrap in plastic and tinfoil and store in the freezer!
Nutrition Information:
covered percent of daily need
