Whole Wheat Rum Raisin Pancakes

Serves about 3 (2 pancakes each). Recipe slightly adapted from Hub Pages.
Prep time: 10 minutes
Cook time: About 4 – 5 minutes


For the raisins: 

For the pancakes:

*If you don’t want to add rum to the pancake batter, omit the rum and add additional milk or add rum extract.


  1. In a shallow bowl, mix the raisins, rum and brown sugar together. Let sit for at least 15 – 20 minutes. Strain the raisins once they’ve soaked and discard the liquid.
  2. To make the pancakes: Using a wire mesh strainer, sift the flours, baking powder, cinnamon and sugar together in a large mixing bowl. Add the egg, milk, rum, yogurt and rum soaked raisins.  Mix to combine. Stir gently. Do not overmix, it’s okay if you have a few chunks or lumps.
  3. Let batter sit for 5 – 10 minutes.
  4. Liberally spray a skillet with nonstick cooking spray and heat over medium high heat. Using an ice cream scoop, add about 2 scoops of batter into the center of the pan. Once the batter starts to bubble in the middle, flip over (about 2 minutes). Let cook an additional 2 – 3 minutes until golden brown on both sides.
  5. Serve with syrup, whipped cream and butter and enjoy!

Nutritional information per serving (2 pancakes):

Calories: 393
Fat: 3 grams
Carbohydrates:  70 grams
Fiber: 5.5 grams
Protein: 12.6 grams
Weight Watchers Points: 9

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