Sunday, September 24, 2023
HomeUncategorizedWhole Wheat Pancakes

Whole Wheat Pancakes

Tip by Mayo Clinic staff


Whole grains can help you feel full and control your appetite.

To make this plant, use an egg replacer and use maple syrup instead of honey.

Number of copies

9 copies

    Healthy Carbohydrates

  1. Low Fat


    1 cup whole wheat flour
    1/ 4 cups millet flour 1/2 cup barley flour

  • 2 tbsp flaxseed meal
  • 1/ 4 cups oatmeal
  • 1 1/2 tablespoons baking powder
  • 3 tbsp honey
  • 1 tbsp oil )

  • 2 1/4 cups soy milk
  • 3 large egg whites, beat up


    In a large bowl, mix the dry ingredients together.

    In a separate bowl, combine the wet ingredients – honey, oil, soy milk and beaten egg whites. Add egg mixture to dry ingredients. Stir until just combined. Let the batter rest in the refrigerator for 30 minutes.

    Place the baking sheet in the oven and heat to 225 F. Put the frying pan on medium heat. Use a spoon or spoon to pour about 1/4 cup of the batter into the pan to make a pancake. Cook until small bubbles form and the edges start to look dry. Flip and cook until the second side is browned. Transfer pancakes to a baking sheet to keep warm. Repeat the above steps with the remaining batter.

    Sprinkle the pancakes with fresh fruit or a pinch of powdered sugar.

    Nutritional analysis per serving

    Serving Size: 2 Pancakes

        )Total Carbohydrates 30 g

      • Dietary Fiber
      • 4g

      • Sodium 168 mg
      • Saturated Fat
      • 1 g

      • Total Fat
      • 4 g

      • Trans fat 0 g

          • Cholesterol

    0 mgProtein

    6 g

  • Monounsaturated fat
  • 2g

      Calories 180

      Add sugar 6 Grams

    • Total Sugars 6 g

Created by chefs at the Dan Abraham Center for Healthy Living at Mayo Clinic.

    • August. February 2, 2022




Please enter your comment!
Please enter your name here


Featured NEWS