Ingredients
Scale
- 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