From my FAVORITE magazine, Cooking Light. These pancakes are DELICIOUS! Not at all heavy or extra dense - the combination of whole wheat flour, reg. flour and farina does the trick for lighter and flufflier whole wheat pancakes!!! :-) See nutritional info at bottom
1 cup whole wheat flour
1/4 cup all-purpose flour
1/3 cup uncooked farina (such as Cream of Wheat)
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups vanilla soy milk
1/4 cup applesauce (I used a mashed banana instead)
1 large egg, lightly beaten
1/2 cup golden raisins, divided
1/2 cup coarsely chopped walnuts, divided (I skipped this ingredient in order to lower the fat)
1/4 cup maple syrup
Lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, farina, and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Combine milk, applesauce, and egg in a medium bowl, stirring until well blended. Add milk mixture to flour mixture, stirring until well combined. Let batter stand 5 minutes. (This is an important step - I usually let it stand for at least 10).
Heat a nonstick griddle or skillet over medium heat; coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter, raisins, and walnuts. Serve with syrup.
Yield: 6 servings (serving size: 2 pancakes and 2 teaspoons maple syrup)
CALORIES 347(23% from fat); FAT 9g (sat 1g,mono 1.3g,poly 5.1g); PROTEIN 8.8g; CHOLESTEROL 35mg; CALCIUM 142mg; SODIUM 537mg; FIBER 4.3g; IRON 4.8mg; CARBOHYDRATE 61.1g
Cooking Light, NOVEMBER 2004
~ This Girl
"The ultimate cure for obesity is exercise!" -Covert Bailey, Fit or Fat?
Last edited by ThisGirlsLosing; 03-28-2006 at 02:26 PM.