Source: Food Hero
Serving size: 4 inch pancakes
Servings per recipe: 2
A flavorful way to eat your whole grains for breakfast.View Nutrition Facts
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 egg
- 2 tablespoons molasses
- 1 tablespoon vegetable oil
- 1 cup low-fat buttermilk
- Mix dry ingredients in a bowl. In another bowl, beat egg.
- Stir in molasses, oil and buttermilk.
- Pour milk mixture into dry ingredients; stir together lightly.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil.
- Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).
- For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Cook until pancakes are puffed and dry around edges.
- Turn and cook other side until golden brown.
- Refrigerate leftovers within 2 hours.
No pumpkin pie spice? Use 1/2 teaspoon cinnamon, 1/2 teaspoon dry ginger, and 1/8 teaspoon cloves or nutmeg.
No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.
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