Ingredients and Weight:
- Whole wheat flour: 2 cups (240g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1/2 teaspoon (2.5g)
- Sugar: 2 tablespoons (24g)
- Salt: 1/4 teaspoon (1.25g)
- Large eggs: 2 (100g)
- Milk: 2 cups (480ml)
- Vegetable oil: 1/4 cup (60ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
5 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Combine all ingredients except vegetable oil in a blender and blend until smooth.
- Add vegetable oil and blend for another 10 seconds.
- Heat a non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot skillet for each pancake.
- Cook until bubbles form on the surface and the edges are set, about 1-2 minutes per side.
- Serve with your favorite toppings, such as butter, syrup, or fruit.
Nutritional Information:
- Calories: 250 per serving (2 pancakes)
- Carbohydrates: 36g
- Protein: 10g
- Fat: 8g
- Fiber: 2g
Dish Characteristics:
- Fluffy and light
- Whole grain goodness
- Quick and easy to prepare
- Perfect for breakfast or brunch
User Comments:
- "These pancakes are so fluffy and delicious! I love that they're whole grain too."
- "I'm not a pancake fan, but I really enjoyed these. They're not too sweet and the texture is perfect."
- "I'm always in a hurry in the mornings, so I appreciate how quick these pancakes are to make."
- "My kids loved these pancakes! They're perfect for a weekend breakfast."
- "I added some blueberries to the batter for a little extra sweetness."
Special Precautions and Tips:
- If you don't have a blender, you can whisk the ingredients together in a bowl.
- Be sure to heat the skillet or griddle thoroughly before cooking the pancakes, or they may stick.
- Cook the pancakes over medium heat to prevent them from burning.
