The Recipe Rebel · by Ashley Fehr★ 5.0 (4)
Whole Wheat Pancakes
NUTRITION · PER SERVING11M COOK
CAL 7%·PRO 10%
CARBS 17G49% OF CAL
2G FIBER13G OTHER2G TOTAL SUGAR
FAT 5G33% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole wheat pancakes made with buttermilk and real eggs. Freezer-friendly and great for easy breakfasts or school lunches.
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Nutrition & ingredients
Ingredients
serves 8- 1 ¼ cup whole wheat flour ((170g))
- 2 tablespoons granulated sugar ((25g) optional)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low fat buttermilk
- 2 tablespoons canola oil
- 1 egg
- 1 tablespoon vanilla extract
At a glance
PER SERVING · TIME 11M
CAL 7%·PRO 10%
CARBS 17G49% OF CAL
2G FIBER13G OTHER2G TOTAL SUGAR
FAT 5G33% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 6m
- Sodium
- 341mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 49mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.