Triticale Flour Pancakes

Triticale flour pancakes are a hearty, slightly sweet pancake made from a flour derived from a hybrid grain that combines wheat and rye. The batter typically includes triticale flour, eggs, milk, and a leavening agent like baking powder. This dish is a modern, nutritious twist on classic breakfast pancakes, popular in health-conscious kitchens.

🍽️ Nutrition at a glance

These pancakes are a good source of complex carbohydrates and plant-based protein, offering more fiber than traditional wheat pancakes. A typical serving provides a moderate calorie count, with key nutrients including B vitamins, iron, and magnesium from the triticale grain.

Nutrition breakdown

Calories	320 kcal
Protein	12 g
Carbs	48 g
Fat	8 g
Fiber	5 g
Sugar	6 g
Sodium	450 mg
Iron	3.5 mg
Magnesium	65 mg
Phosphorus	180 mg
Potassium	210 mg
Thiamin (B1)	0.4 mg
Niacin (B3)	4.2 mg
Folate	60 mcg
Manganese	1.8 mg

Per 2 medium pancakes (approx. 180 g) · estimated, varies by recipe

💡 What's interesting

Triticale is a human-made grain, first developed in the 19th century to combine the high yield of wheat with the hardiness of rye. Nutritionally, its flour often boasts a higher protein and amino acid profile than standard wheat flour.