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(1)
30 minutes
Prep: 10 minutes
Cook: 20 minutes
787 calories per serving view nutrition facts
6 servings
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| 4 | cups | whole wheat flour | |
| 4 | cups | flour, all-purpose | |
| 2 | cups | wheat germ | |
| 1 | cup | milk | dry, non-fat |
| 1/3 | cup | baking powder | |
| 1 | teaspoon | salt | |
| 1 | large | eggs | beaten well |
| 1 1/4 | cups | milk | |
| 1 | tablespoon | vegetable oil | |
| 1 | x | nonstick cooking spray |
Combine the mix with the egg, milk, and oil.
Do not overmix; the batter will be slightly lumpy.
Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat.
Pour about 1/4 cup of batter per pancake onto the heated pan.
When the cakes are bubbly on top and brown on the bottom, flip and brown on the other side.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 452mg | 19% |
| Total Carbohydrate 146.0g | 49% |
| Dietary Fiber 17.0g | 68% |
| Sugars 5.0g | |
| Protein 33.0g | 65% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 17% | Iron | 53% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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