This is a great, simple pancake recipe. Top it with lots of berries and nuts, or chocolate chips if you are feeling decadent. If you use white whole wheat flour, you get the benefits of whole grains (lots of fiber, more protein and vitamins), but still a lighter pancake. It also works with standard whole wheat or white flour—you’ll just find you need to add more or less milk to get the consistency right.
Carbon footprint info:
Each of the four servings has 196 calories and 9 grams of protein, and has a carbon footprint of 48 g CO2-eq. The breakdown is 26 and 21 CO2-eq per serving for the flour and vanilla soymilk, respectively, and 1 CO2-eq for the teaspoon of margarine. If you used unsweetened soymilk, the carbon footprint drops to 16 g CO2-eq for the milk, resulting in a total carbon footprint of 43 g CO2-eq per serving.
For comparison, if you used 2% dairy milk, an egg, and 1 t butter to grease the pan, the total footprint would be 201 g CO2-eq per serving, with 122, 39, and 14 g CO2-eq coming from the milk, egg, and butter, respectively. (Each serving would have 220 calories and 10 g protein.)
Making pancakes for four people using this low carbon footprint recipe saves the gas you would use in a 3-mile car ride, or the energy to run a high efficiency light bulb for 26 hours.
For toppings, sticking with local, seasonal fruits is best. For example, a 100 g serving of strawberries would add approximately 9 g CO2-eq, while the same size serving of banana would add 33 g CO2-eq.
Enjoy your breakfast and have a great day!