Zutaten für Whole Wheat Fluffy Pancakes
- 1 large egg
- 3/4 cup milk (or soy milk)
- 2 tablespoons melted unsalted butter
- Vanilla Extract
- 2 tablespoons granulated sugar (or 1 tablespoon Truvia)
- 2 teaspoons baking powder
- Whole Wheat Pastry Flour
- 1/2 teaspoon salt
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Zubereitung von Whole Wheat Fluffy Pancakes
- In a large bowl, whisk 1 large egg until light and fluffy.
- Add 3/4 cup milk (or soy milk), 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until combined.
- Stir in 2 tablespoons granulated sugar (or 1 tablespoon Truvia).
- In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in 1/2 cup blueberries, chocolate chips, or banana slices (optional).
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings like maple syrup, butter, and whipped cream!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
27g
Fat
52g
Carbs
18g
