Lee’s Whole Wheat and Nut Pancakes

Whole wheat flour is made from grinding the entire wheat kernel, including the bran, germ, and endosperm, which makes it higher in fiber and nutrients compared to refined white flour.

This is vegetarian and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Lee’s Whole Wheat and Nut Pancakes

Cooking Method: Frying Cuisine: American Courses: Breakfast Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 15 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Whole wheat flour
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• 2 tablespoon Honey
• 1 Egg
• 1 cup Milk
• 2 tablespoon Vegetable oil
• ¹⁄₂ cup Chopped nuts (e.g. walnuts, almonds)

Instructions

1. In a large bowl, mix together the whole wheat flour, baking powder, and salt.
2. In a separate bowl, whisk together the honey, egg, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the chopped nuts.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. Serve the pancakes warm with your favorite toppings.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.