Cheddar Green Onion Pancakes

Cheddar Green Onion Whole Wheat Pancakes

What should I make next with whole wheat flour? I thoroughly enjoyed these cheddar green onion pancakes this week.  You have to try them! Yes, they are savory! I’ve had them alongside fruit and also with scrambled eggs.

Similar to the coconut waffles I made these pancakes using whole wheat flour.  One of the benefits of using whole wheat flour is the additional fiber since it is not as processed as all purpose flour. For comparison, 1 Cup of whole wheat flour has 14.6g of fiber compared to 3.4g in all purpose fiber. Fiber provides bulk in our food and helps us stay full longer.

Ain’t nothing inherently wrong with using all purpose flour; it’s very convenient.  However, I encourage you to give whole wheat flour a chance. Reminder to add more liquid then you work with whole wheat flour than you would with all purpose flour.

Prep Time: 5 mins . Cook Time: 10-15 mins. 4 Servings

1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Smoked Paprika (optional)
Dash of Salt & Black Pepper

1 Cup Whole Milk or Plant-based Milk
1 Tbsp Olive Oil
1/2 Cup Cheddar, shredded
1/4 Cup Water
1 Stalk Green Onion, chopped

1. Into a bowl sift the dry ingredients. In another bowl combine and  whisk the wet ingredients until well combined.
2. Pour the wet ingredients into the bowl the dry ingredients.  Mix until wet and dry ingredients are combined. Do not over mix; batter will be a bit lumpy. Let batter rest for about 5 minutes.
3. Heat skillet or griddle over medium heat and lightly grease with olive oil or cooking spray.
4. Lightly grease skillet/griddle.  Pour 1/4 Cup of batter for each pancake. Cook until golden brown on each side; about 45 to 60 seconds on each side.

Nutrition per 2 pancakes: 233 Cals, 10g Fat, 28g Carbs, 4g Fiber, 10g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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