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Healthy Pancakes

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (188 votes)

EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal.



READER'S COMMENT:
"My problem with your recipes is that they never tell what the serving size is. The calorie listing is for 2 pancakes or 10? "

16 Reviews for Healthy Pancakes

12/02/2010
Anonymous

My problem with your recipes is that they never tell what the serving size is. The calorie listing is for 2 pancakes or 10?

Comments (3)

11 comments

Anonymous wrote 1 year 35 weeks ago

Actually, the serving size is

Actually, the serving size is at the TOP of the recipe. 2 pancakes per serving

 
globug513 wrote 3 years 36 weeks ago

It tells you at the bottom of the recipe~ 6 servings, 2 each 6x2=12 pancakes.
What is so hard to understand?

 
buttonjl wrote 3 years 38 weeks ago

Im sure it is for 2 which is the serving size

08/06/2010
Anonymous

They taste great with nothing on top. Removing the oil will probably make them dry tasting. I prefer using healthier oils instead. I recently found butter flavored grape seed oil; it works great in the recipe. Grape seed oil has good glycemic properties and it helps raise HDL (good) cholesterol.

Comments
08/02/2010
Anonymous

Way too many ingredients that I won't use for other meals.

Rose Marie

Comments (1)

11 comments

 
globug513 wrote 3 years 36 weeks ago

Put the flours in your freezer until you want some more pancakes.
To me its worth using real ingredients for pancakes rather than using Bisquick like my mom did, yuck!

08/02/2010
Anonymous

Right on. Real Maple Syrup has much lower glycemic index, and moderation / sparingly is the key. We are all healthier when we stay away from processed foods and eat more "real" foods. A tablespoon of whipped cream is pretty minor. A cup or two of whipped cream could be a disaster. I'm happy to see more and more whole grain pancake and waffle recipes. Thirty-five years ago, I fed my kids pancakes from the book "Feed Me, I'm Yours" by Vicky Lansky. Terrific recipe, whole wheat flour, soy flour, corn meal, old fashioned oats, buttermilk or sour milk, powdered milk and other really good stuff. One was a meal. We topped them with fresh fruit that we processed with a hand crank baby food grinder. Fruit sauce. Sometimes a sprinkle of our own hickory nuts or black walnuts. Some of us can be healthy and loose weight with pancakes every day, but for some, they will be occasional and a treat. These are yummy and satisfying.

Comments
06/19/2010
Anonymous

Agreed with the previous poster - Maple syrup doesn't (and legally can't) have HFCS in it. If it is anything but real maple syrup, it can't say "maple" on the packaging outside of the ingredients label. And, since when is real cream that is whipped terrible for you? It's high in some elements, but eaten sparingly is fine and a good source of protein. And real maple syrup isn't bad for you at all, eaten sparingly.

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