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WHOLE GRAIN PANCAKES

Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases such as heart disease, stroke, cancer, diabetes and obesity. Health experts advise that grains should be a part of a healthy diet, and that at least half our grains should be consumed as “whole grains.” Unless you have celiac disease, or some sort of gluten sensitivity, you don’t want to miss out on the health benefits of whole grains. To help you start reaping the benefits of a diet rich in whole grains, we’re sharing this recipe for our favorite whole grain pancakes! Delicious and nutritious! It’s a match made in healthy food heaven!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 309kcal
Author Jill Nystul

Ingredients

  • 1 large egg
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 1/2 cups whole grain flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • In a medium bowl beat the egg. Add milk and beat until combined.
  • Add remaining ingredients and beat until smooth.Let batter rest for a few minutes. It will rise and thicken up a bit.
  • Heat a a large pan with olive oil over medium heat. Use about 1/4 cup batter for each pancake. Cook until golden brown on each side.
  • Serve immediately with warm maple syrup.

Notes

Note: While spelt and barley are lower in gluten than wheat, they are not gluten-free. Do not use this flour blend if you have a gluten intolerance or celiac disease.

Nutrition

Calories: 309kcal | Carbohydrates: 36g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 478mg | Potassium: 363mg | Fiber: 2g | Sugar: 6g | Vitamin A: 160IU | Calcium: 143mg | Iron: 2.1mg