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Light-as-a-Feather Whole Wheat Pancakes
Recipe Courtesy North Dakota Wheat Commission

Makes 12 4-inch pancakes. Used with permission from Wheat Foods Council.

1 1/3 cups whole wheat flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 1/3 cups buttermilk
1 large egg
1 tablespoon brown sugar
1 tablespoon oil

In a medium bowl combine flour, baking powder, soda and salt.
In small bowl beat buttermilk, egg, brown sugar and oil

together. Stir into dry ingredients just until moistened; batter should
be slightly lumpy.

Pour cup batter for each caked onto a
well-seasoned preheated griddle. Flip the pancake when bubbles appear on
surface; turn only once.

-Omit soda, use 2
teaspoons baking powder and 1 1/3 cups 2% milk.

-Add cup fresh or frozen blueberries.

-Serve with hot, chunky spiced applesauce or thick fruit sauce.

Nutritional Information
One pancake provides approximately: 78 calories, 3 g protein, 12 g
carbohydrates, 2 g fiber, 2 g fat (0 g
saturated, 0 trans fat), 12 mg cholesterol, 9 mcg folate, 1

mg iron, 178 mg sodium.