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Whole Wheat Pancake

Photo attribution: My Tu Duong
Ready In: 30 minutes
Serves: 4
This is another example of how versatile rice cookers can be!

What you'll need

Measuring spoons
Large bowl
skillet or rice cooker
Measuring cups
Cutting board
Sharp knife
Medium bowl
Flipper or pancake turner


Serves 4
1 cup Flour whole-wheat
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 Egg
1 cup Milk
1 tablespoon Canola Oil optional or 1 tablespoon Butter melted, optional
1 cup Apples sliced, optional or 1 cup Berries fresh or frozen, optional or 1 cup Banana sliced, optional
Oil for greasing the pan or Butter for greasing the pan



Put oil or butter in skillet and heat for a moment on medium-low.


In a bowl, mix together dry ingredients. Whisk eggs and milk, then stir in 1 tablespoon melted butter or oil, if using.


Spoon ¼ cup batter into the hot skillet.


Once pancake is bubbling and dry around the edges, flip it.


Cook for about 3 minutes more, or until the center of the pancake is completely dry.


Repeat until the batter is finished.

Rice Cooker Directions 40 minutes


Grease a rice cooker with butter or oil.


Mix other ingredients well in a bowl.


Pour batter into the rice cooker.


Cook for 1–2 cycles, or until the cake is dry in the middle.


Remove dish from rice cooker and flip it onto a plate. The pancake should pop out. Slice the pancake in 4 and serve.

Nutrition Facts

Serving Size 0.25 piece

Serving Per Container 4

Amount Per Serving
Calories 217
% Daily Value*
Total Fat 7 g9%
Saturated Fat 2 g10%
Sodium 293 mg13%
Total Carbohydrate 34 g12%
Dietary Fiber 5 g18%
Protein 8 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: