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Whole Wheat Pancakes

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  • Yield: 20 pancakes 1x


  • 3 C whole wheat flour
  • 2 Tb baking powder
  • 1 tsp salt
  • 3 C milk
  • 1/3 C canola oil
  • 2 eggs, separated


  1. 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!
  2. 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


**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!

  • Author: Carole Jones


  • 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