A protein-rich pancake using whole wheat flour and dry milk powder. An easy recipe to add to your breakfast or snack routine!
Serving Size: 2 pancakes
Yield: 4 servings
- 1 cup whole wheat flour
- 3 tablespoons non-fat dry milk powder
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 whole egg
- 2 tablespoons oil
- 1 cup water
- Measure all dry ingredients (flour, milk powder, sugar, baking powder, cinnamon, salt) into a bowl and stir to combine.
- Measure all wet ingredients (egg, oil, water) into a separate bowl and stir to combine.
- Add wet mixture to dry mixture and mix until just combined.
- Lightly grease a griddle/pan and set heat to medium for about 2 minutes.
- Pour mix onto pan and cook until golden brown.
- Flip pancakes and cook until golden brown.
Nutrition Information / Amount per serving
Calories – 211
Total fat – 8.5 g
Saturated fat – 1.0 g
Cholesterol – 46 mg
Sugars – 2 g
Protein – 8 g
Total Carbohydrates – 27 g
Dietary Fiber – 3.5 g
Sodium – 281 mg
Added Sugars – 2 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!
The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.