Whole Wheat Pancakes Recipe

• Prep Time
  0:05:00
• Cook Time
  0:20:00
• Total Time
  0:25:00

Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Top with maple syrup or honey. Note: the batter may seem runnier than the average mix, but I found adding more flour yielded a more dense and less tasty pancake)

• 217.71g Water (WATER)
• 1.89g Ash (ASH)
• 12.18g Carbohydrate, by difference (CHOCDF)
• 12.8g Fiber, total dietary (FIBTG)
• 1.492g Fatty acids, total polyunsaturated (FAPU)
• 1.384g 18:2 undifferentiated (F18D2)
• 1.078g Leucine (LEU_G)
• 1.786g Glutamic acid (GLU_G)
• 2.490g Proline (PRO_G)
• 69.32g Starch (STARCH)
• 125g Energy (ENERC_KCAL)
• 524g Energy (ENERC_KJ)
• 314g Calcium, Ca (CA)
• 4.32g Iron, Fe (FE)
• 34g Magnesium, Mg (MG)
• 245g Phosphorus, P (P)
• 397g Potassium, K (K)
• 127g Sodium, Na (nan)
• 3.12g Zinc, Zn (ZN)
• 8.53g Protein (PROCNT)
• 4.880g Manganese, Mn (MN)
• 5.6g Selenium, Se (SE)
• 5.948g Niacin (NIA)
• 12g Folate, total (FOL)
• 12g Folate, food (FOLFD)
• 12g Folate, DFE (FOLDFE)
• 37.4g Choline, total (CHOLN)
• 87.4g Betaine (BETN)
• 6g Carotene, beta (CARTB)
• 500g Vitamin A, IU (VITA_IU)
• 264g Lutein + zeaxanthin (LUT+ZEA)
• 14.17g Total lipid (fat) (FAT)
• 2.29g Tocopherol, gamma (TOCPHG)
• 8.5g Vitamin K (phylloquinone) (VITK1)
• 1.600g 16:0 (F16D0)
• 10.342g Fatty acids, total monounsaturated (FAMS)
• 10.102g 18:1 undifferentiated (F18D1)
• 20g Cholesterol (CHOLE)
• 2.4g Vitamin C, total ascorbic acid (VITC)
• 137g Vitamin A, RAE (VITA_RAE)
• 135g Retinol (RETOL)
• 2.4g Vitamin D (D2 + D3) (VITD)
• 98g Vitamin D (VITD)
• 1.957g Fatty acids, total saturated (FASAT)
• 31g Phytosterols (PHYSTR)
• 2.03g Vitamin E (alpha-tocopherol) (TOCPHA)