Ingredients
Scale
- 1 cup whole-grain flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a mixing bowl, combine whole-grain flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour about 1/4 cup of the batter onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter and serve warm.
Notes
- For added flavor, try adding vanilla extract or blueberries to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg