A great pancake makes for a great quick dinner!
Am I the only wife out there that feels zero desire to make a normal meal when the hubby is not home for dinner? My husband travels a lot for his consulting business, which means I am off the hook a lot. It’s not like he expects anything special when he is home, but I like to make him something nice when he is home.
I do a lot of breakfast for dinner when he is gone. Quick, easy and I like to do the whole grain path as well, so healthy.
This recipe is also amazing using all white flour or 1/2 and 1/2. If you are feeling extra indulgent, the original recipe calls for a 1/2 cup of oil, but I cut it down to 1/3 to try to make it a bit healthier. My kids love this recipe so much that they refer to them as “the real pancakes”…..as if all other pancakes I make are cheap imitations. At least they appreciate a great pancake when they have one!
Print Whole Wheat Pancakes
- Yield: 20 pancakes 1x
Ingredients
- 3 C whole wheat flour
- 2 Tb baking powder
- 1 tsp salt
- 3 C milk
- 1/3 C canola oil
- 2 eggs, separated
Instructions
- In a large mixing bowl, whisk together the dry ingredients. Add the milk, oil and egg yolks. Mix together with the whisk, just until combined. Do not overmix!
- Beat the egg whites until stiff and gently fold into your batter using a rubber spatula. Spoon pancake batter onto an electric skillet preheated to medium-high. Cook pancake on one side until set on the edges then flip
Notes
**To freeze, allow them to cool completely, then spread them in a single layer on a cookie sheet. Allow to harden, them place them in a freezer bag. To thaw, simply place them in the toaster!
Nutrition
- Serving Size: 2 pancakes
- Calories: 252
- Sugar: 5g
- Sodium: 248mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 37mg
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