D's Dish On Healthy Eating

Nutritious Should be Delicious!

Whole Wheat Pancakes



2 cups milk

2 Tbsp vinegar


2 cups whole wheat flour

1/4 cup sugar

1 tsp baking powder

½ tsp baking soda


2 eggs

¼ cups canola oil



Mix milk and vinegar and set aside to let curdle slightly while mixing dry ingredients (~5 min-10).  Mix dry ingredients.  Mix wet ingredients in separate bowl.  Mix together and leave slightly lumpy.  Stirring out all of the lumps will make pancakes rubbery rather than soft and fluffy.  I also added ¼ cup chocolate chips!


Preheat large pan to medium with ½ Tbsp olive oil and use ladle to pour first pancake.   I make larger pancakes one at a time, but you can certainly make many small pancakes at a time on a griddle.  Reduce heat to low-med and watch for bubbles to form and pop on pancake surface.  This is your cue to flip your cakes with a spatula.  Cook ~1 min on each side.  Serve immediately and top with fresh berries and/or warm syrup.


These pancakes have great flavor and texture!  Weekend breakfast or weeknight dinner?!


Nutrition Information:

Servings: 5 large pancakes

Serving size: ¾ cup ladle of batter (4-5” diameter pancake)

Nutrition per serving: 360 kcal, 24g protein, 14g fat (1.5g saturated, 7.6g monounsaturated, 5g polyunsaturated), 50g carbohydrate, 125 mg sodium


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