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Whole Grain Pancakes

Serves: 6
Total Calories: 1,251.667
Prep time:
Cook time:
Total time:


2 cups whole wheat pastry flour
1/2 cup wheat germ (or just use more flour)
1/4 cup ground flaxseed (opt)
2 teaspoons baking powder
1 tablespoon sugar
3 dashes cinnamon (opt)
1 egg
2 egg whites
1/2 teaspoon vanilla extract
2 1/2 cups skim milk or soy milk


1. In a medium-size bowl, stir together dry ingredients until baking powder is well distributed.
2. Add remaining ingredients all at once to dry mixture and mix just until combined.
3. Heat griddle over medium-high heat. Spray with nonstick cooking spray. (It should be hot enough so that when you sprinkle drops of water on the surface, they dance.)
4. Use a 1/4 cup measuring cup to measure and pour the cakes. Turn when bubbles come to the surface and pop, and the edges are slightly dry.
5. Serve with applesauce or light syrup and fresh fruit.
6. Makes approximately 18 pancakes. Leftover pancakes can be re-warmed in the microwave the next day, or frozen for another day.

Whole-Grain Pancakes
Applesauce or Light Syrup
Fresh Fruit
Canadian Bacon

Nutritional Facts:

Serves: 6
Total Calories: 1,251.667
Calories from Fat: 210.167

This Whole Grain Pancakes recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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