Whole-Grain Pancakes

These pancakes deliver a heartier, more intense flavor than your traditional pancakes. Try adding sliced bananas or berries to the batter for a sweeter pancake!

Serves: 2Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 1 cup whole-wheat flour
  • ½ cup buckwheat flour
  • 1½ tsp. baking powder
  • 2 egg whites
  • ¼ cup apple juice concentrate
  • 1¼–1½ cups skim milk or milk substitute


  • Sift flours and baking powder together in a medium bowl. In another medium bowl, combine egg whites, apple juice concentrate, and 1¼ cups milk. Add milk mixture to dry ingredients; mix well, but do not overmix. Add remaining milk if necessary to reach desired consistency.
  • Treat a griddle pan with nonstick spray, or use a large nonstick skillet. Heat over medium heat. Ladle the batter onto the hot pan with a ¼-cup measuring scoop, and cook for 2–3 minutes. When bubbles appear on the surface of the pancake, flip and cook for 2 minutes or until browned. Repeat until all pancake batter is used.