Whole Wheat Buttermilk Pancakes
Servings: 4 -6 servings
Ingredients
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup flour sifted
- 1/2 cup whole wheat flour
- 1/2 cup oat flour *or whole wheat flour see note
- 2 tablespoons sugar
- 2 eggs slightly whisked
- 2 cups buttermilk
- 2 tablespoons butter unsalted and melted
Instructions
- Preheat a griddle to medium heat.
- In a medium bowl, sift together the salt, baking powder, baking soda, flours and sugar. The whole wheat flour will not completely sift through so once it's not moving through anymore just dump it in the bowl.
- In a separate bowl, whisk together the eggs and buttermilk.
- drizzle in the butter as you continue to whisk.
- switch to a wooden spoon and make a well in the middle of the dry ingredients.
- pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining. The batter will be very thick, this is normal.
- butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
- serve immediately.
Notes
Process oats in a food processor to create oat flour or use additional whole wheat flour if you do not have rolled oats
pancakes can be frozen for 2-3 months
Nutrition Facts
Whole Wheat Buttermilk Pancakes
Amount Per Serving (1 g)
Calories 406
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 110mg37%
Sodium 1063mg46%
Potassium 540mg15%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 12g13%
Protein 14g28%
Vitamin A 493IU10%
Calcium 257mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.