Honey Wheat Pancakes Recipe

Honey Wheat Pancakes Recipe photo by Taste of Home

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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

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Honey Wheat Pancakes Recipe

Prep: 10 min. Cook: 5 min./batch

Yield: 6 Servings

10 5 15

Ingredients

1-1/2 cups reduced-fat biscuit/baking mix
1/2 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1-1/2 cups buttermilk
1 medium ripe banana, mashed
2 tablespoons honey
Assorted fresh fruit and/or maple syrup, optional

Directions

In a small bowl, combine the first five ingredients. Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with fruit and/or syrup if desired. Yield: 12 pancakes.

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 Pancake

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