Cream of Wheat pancakes or flatbreads
Cream of Wheat pancakes, also known as farina flatbreads or porridge cakes, are a simple, comforting dish made from ground wheat middlings (the core ingredient of Cream of Wheat cereal) mixed with water or milk and often pan-fried. They are a resourceful, quick-cooking staple found in various forms across many cultures, particularly in North America and parts of Europe, where they serve as a hearty breakfast or a simple side.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates for energy, with a moderate amount of protein from the wheat and any added milk or eggs. A single, medium-sized pancake (made with water and minimal fat) typically has around 150-200 calories, making it a filling but not overly heavy option.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 6.5 g |
| Carbs | 42 g |
| Fat | 3 g |
| Fiber | 2.5 g |
| Sugar | 1 g |
| Sodium | 320 mg |
| Iron | 15 mg |
| Thiamin (B1) | 1.2 mg |
| Niacin (B3) | 10 mg |
| Folate | 200 mcg |
| Calcium | 150 mg |
| Phosphorus | 180 mg |
| Magnesium | 40 mg |
| Potassium | 120 mg |
Per 2 pancakes (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
What makes this dish unique is its transformation of a common hot cereal into a solid, pan-fried form, showcasing culinary ingenuity and minimizing food waste. Nutritionally, using the whole wheat middling provides a good source of iron and B vitamins, especially when enriched, making it a more nutrient-dense alternative to some refined flour pancakes.
