Whole Wheat Pancakes

wholewheatpancakes2My family loves pancakes. At least once a week Rion is begging to go to Ihop as we drive by on our way to karate. He makes us promise that one day this week we are going to have pancakes at home. Most of the time I can get away without having to go to the store and spend money on pancake mix that just makes me want to cry when I look through the ingredients! So when Rion remembered this weekend that he had off on Monday for MLK day he begged and pleaded I make a homemade breakfast. So to the drawing board I went! I searched the web for different pancake recipes and finally after some moving and shifting ingredients I came up with my (as Rion calls them) awesome yummy homemade pancakes! He wanted raspberries in his and Kyle my nephew begged for blueberries but you can add whatever kind of fruit you like, or eat it like I did, just plain.

I like to use our large griddle to make pancakes because you can fit more on at one time and it just feels like I am in a restaurant. If you don’t have a griddle you can just use a large pan.

Here is what you will need:

  • 1 and 1/2 cups of whole wheat flour
  • 1 and 1/2 tsps of sugar
  • 3 and 1/2 tsps of baking powder
  • 1 tsp of salt
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 2 tbsp of unsweetened apple sauce
  • 2 egg whites
  • 3/4 cup of fat free milk

Here is what you do:

  1. Sift together all the dry ingredients (flour, sugar, salt, baking powder, salt, cinnamon, and nutmeg) into a large bowl. Make a small hole in the middle and add in the unsweetened applesauce, egg whites, and milk. Mix together until well blended. NOTE the batter will not be runny like the store bought but it will be liquidy.
  2. Warm your griddle or frying pan over medium heat. Lightly spray with olive oil. Take about 1/4 cup of the batter and pour it on, thinning it out just a little over the pan. If you want to add fruit here is the time. Place the fruit on top and push in slightly. Cook each side for about 2 to 3 minutes or until you start to see little bubbles. Flip over and cook again for about 3 to 4 minutes on the other side.

This recipe makes 6 (four inch) pancakes. If you want to make them smaller or bigger go right ahead. For 1 (four inch) pancake it is only 3 ww points before adding the butter and syrup. Remember a little syrup can go a long way! If you don’t like fruit baked into your pancake just slice some of add it to the top! Fresh strawberries are always a go choice!


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