Recipe courtesy of Colin Ambrose
Whole Wheat Peach Pancakes
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- Total: 2 hr 20 min
- Prep: 2 hr 10 min
- Cook: 10 min
- Yield: 4 to 6 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 205
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 277 mg
- Total: 2 hr 20 min
- Prep: 2 hr 10 min
- Cook: 10 min
- Yield: 4 to 6 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 205
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 277 mg
Ingredients
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Directions
- In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
- Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.
