Whole Wheat Pancakes

Whole Wheat Pancakes

Whole Wheat Pancakes
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Serves: 8
Serving Size = 2 pancakes
Prep Time: 10 m
Cook Time: 15 m

Ingredients

  • 2 1/2 cup – flour, whole wheat
  • 2 teaspoon – baking powder
  • 1 teaspoon – salt
  • 1/4 cup – sugar
  • 2 1/4 cup – milk
  • 5 tablespoon – olive oil
  • 2 large – egg
  • 2 tablespoon – coconut oil
Toppings:
  • 2 cup – blueberries, frozen

Directions

  1. Mix all dry ingredients together in a large bowl.
  2. In a smaller bowl, whisk together the milk, olive oil, and eggs (start with only about 1/2 the milk, adding more until the desired consistency is reached).
  3. Add the wet ingredients to the dry and stir just until combined.
  4. Heat a large skillet or griddle over medium. Add 1-2 teaspoons of coconut oil and allow to melt.
  5. Pour batter onto the griddle and cook until bubbly, then flip and continue to cook for 1-2 minutes more until pancakes are cooked through and golden. Repeat until all batter has been used, adding more oil to the griddle/skillet as necessary.
  6. Heat the blueberries in a small saucepan over low heat until thawed and warmed through; stirring occasionally.
  7. Top with warmed blueberries before serving. Enjoy!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 336 17%
  • Fat: 16 g 25%
  • Carb: 41 g 14%
  • Fiber: 5 g 20%
  • Protein: 8 g 16%
  • Sugar: 13 g
written by
Amy Roskelley

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