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Even my kids love these wholesome pancakes! The thick and tender pancakes have a delightful hint of honey and cinnamon that you'll love. —Martina Bias, Belleville, Illinois
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 pancakes (calculated without optional toppings) equals 253 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 502 mg sodium, 44 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 1/2 fat.
Originally published as Honey Wheat Pancakes in Healthy Cooking August/September 2008, p41
Pan-Sized PancakeIt’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey
It’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey
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Reviewed on May. 02, 2011 by l2bake
Delicious!!! They were a big hit at breakfast over the weekend.
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