Whole-Wheat Pancakes
Whole wheat flour is more valuable than white flour because the outer layers of the grain kernel and the germ are ground together. As a result, it contains more fiber, protein, unsaturated fatty acids, B vitamins, and minerals. Pancakes contain eggs, which contain slightly more than 30 percent of the recommended daily dose of vitamin A. We need this for optimal vision at dawn and dusk.
Whole wheat flour needs slightly more liquid to swell than white flour because it is richer in fiber. A dash of mineral water makes the pancake batter particularly light. Try the pancakes with whole wheat spelt flour. The slightly nutty aroma tastes especially delicious with apples or applesauce, but the pancakes are not only delicious with sweet toppings, filled with steamed spinach or fresh salad, they can be a quick lunch.
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 92 mg |
Ingredients
- Ingredients
- 4 ozs finely ground Whole wheat flour
- 1 ¼ cups
- 3 eggs
- salt
- 2 Tbsps Canola oil
Preparation steps
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 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.