While you’re eating healthier, you may wish to try these great whole wheat pancakes. Because they are made with whole wheat flour, plenty of eggs, and added bran, the carbs are reduced—but they still taste great.
These are light, tender, tasty pancakes that the whole family will enjoy. Whether you are into low carb, low glycemic, or low calorie, these are a healthier choice.
While we made these with Splenda®, you may substitute sugar if you like.
1 cup whole wheat flour
1/4 cup wheat bran (or substitute oat bran)
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon Splenda® (or substitute sugar)
2 large eggs
1 cup milk
1/4 cup canola oil
- Mix the dry ingredients together in a medium bowl and stir until well combined.
- Whisk the eggs in a small bowl. Add the remaining wet ingredients. Add .the wet ingredients to the dry and stir until just combined adding more milk if needed to get the right consistency.
- Cook on a hot griddle as for other pancakes.
Yield: Makes six to eight large pancakes.
Note: The only significant carbs in this recipe are in the whole wheat flour. The unusually high percentage of eggs tends to dilute those carbs and the fiber in the whole wheat flour and the wheat bran helps offset the carbs.