Ingredients for Whole Grain Brown Sugar Cinnamon Pancakes
- Whole Wheat Flour
- Raisin Bran Cereal
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- 2 large eggs
- 1 1/2 cups buttermilk
- Cooking Oil
- Unsweetened Applesauce
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How to Make Whole Grain Brown Sugar Cinnamon Pancakes
- In a large bowl, whisk together 2 cups whole wheat flour, 1 cup all-purpose flour (optional), 1/2 cup rolled oats, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate medium bowl, whisk together 2 large eggs, 1 1/2 cups buttermilk, and 1/4 cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay!
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. Test the heat by sprinkling a few drops of water onto the surface; they should sizzle and evaporate quickly.
- 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. Flip when bubbles start to form on the surface and the edges look slightly set.
- Serve immediately with your favorite toppings! Applesauce and a sprinkle of cinnamon are delicious, but maple syrup is also a wonderful choice.
- Keep warm in a 200°F oven for up to 30 minutes if not serving immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
34g
Fat
6g
Carbs
11g
