|Saturated Fat Acids||1.4 g|
|Sugar added||0 g|
|Bread exchange unit||1|
- 4 ounces
finely ground Whole-wheat flour
- 1 ¼ cups
- 2 tablespoons
In a small bowl, whisk together flour and milk until mixture is smooth. Let rest for 30 minutes.
Whisk eggs, salt to taste and 1 tablespoon oil into flour mixture. If there are lumps, strain the batter through a sieve.
Heat a large pan (26 cm diameter) (approximately 10 inches in diameter) and brush with a little oil.
Pour about 1/8 of the batter into the pan. Cook until golden brown on both sides, flipping once. Remove from pan and repeat with remaining batter.
Stack the pancakes and let cool completely. Cover with plastic wrap and store in the refrigerator until ready for use.