Ingredients
4
4 servings
- •2 cups whole wheat flour
- •2 tablespoons white sugar
- •2 teaspoons baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •2.25 cups buttermilk
- •2 large eggs
- •4 tablespoons vegetable oil, divided
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Whisk buttermilk, eggs, and 3 tablespoons oil together in a separate bowl until well combined. Pour wet ingredients into dry ingredients and stir until just combined; batter may seem a bit thick.
- Heat remaining 1 tablespoon oil in a cast iron skillet over medium-low heat for 5 minutes. Working in batches, pour 1/3 cup of batter for each pancake into the hot skillet. Spread batter into circles with a spoon; cook until browned on the bottom and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until set in the middle and browned on the other side, about 2 more minutes.
Nutritional Facts
Per 4 servings
- Calories: 410
- Carbohydrate: 57g
- Fat: 15g
- Fiber: 7g
- Protein: 16g
- Sugar: 13g
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