Made With Whole Grains
Whole Wheat Pancakes
(10 votes)
(10 votes)
Whole Wheat Pancakes - taste sweet or savory. Photo: Jan Schümann
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
123
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe utilizes wholemeal flour instead of white flour, packing it with more fiber.
These pancakes are very versatile and can be filled with fresh fruit, nut purée or curd cream.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 141 mg | (4 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 3 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 3 eggs
- 2 Tbsps Canola oil
- 11 ozs milk
- 4 ozs finely ground Spelt flour
- 1 pinch salt
Preparation steps
1.
Beat the eggs, 1 tablespoon of oil, and milk until frothy. Add flour and 1 pinch of salt. Stir the dough until smooth; if lumps form, pass the dough through a sieve. Let the dough rest for 15 minutes.
2.
Heat up a large pan, spread with a little oil, add 1 ladle of dough per pan and bake 8 thin pancakes on each side at medium heat for 2-3 minutes. Keep warm in a preheated oven at 175°F.
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