Zutaten für Whole Grain Pancake Mix
- Rolled Oats
- Wheat Germ
- Brown Sugar
- 2 cups whole wheat flour
- Skim Milk Powder
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon vegetable oil
- 1 cup milk (or milk alternative)
- 1/2 teaspoon vanilla extract
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Zubereitung von Whole Grain Pancake Mix
- In a large bowl, whisk together all dry ingredients: 2 cups whole wheat flour, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 egg, 1 tablespoon vegetable oil, 1 cup milk (or milk alternative), and 1/2 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Let the batter rest for 5 minutes. This allows the gluten to relax, resulting in fluffier pancakes.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or nuts.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
46g
Fat
9g
Carbs
20g
