And the pancake saga continues…
By now you guys have to have realized that I’m a little pancake obsessed. I’ve got recipes for lemon blueberry pancakes, for banana protein pancakes, and now these beauties. These pancakes are perfect as your go-to base recipe. They’re fluffy, they’re healthy, and duh — they’re delicious.
Whole Wheat Pancakes
adapted from Skinny Taste
- 2 cups whole wheat flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp splenda
- 2 large eggs
- 2 1/4 cups of almond milk (you can substitute with fat free milk)
- 1 tsp vanilla
- cooking spray (I use Smart Balance)
Combine all dry ingredients well. Add in wet ingredients and stir gently. Make sure the dry ingredients are well incorporated, but don’t over mix. Heat a skillet over medium heat, and spray with non-stick cooking spray. Scoop 1/4 cup of batter on to skillet, and turn pancake once it bubbles. If you’d like to add any fruit or other add-ins, do so before the first flip.
I added blueberries to mine, because that’s how I roll. My kids usually ask for chocolate chips, or even if I can dye them with food coloring. Sure, why not? Here’s all the nutrition info for one pancake (this recipe makes about 14 pancakes):
Using the Weight Watchers Points Plus calculator, that puts each pancake at 2 PP. That’s for the pancake alone — not including any syrup or add-ins — so make sure to factor that in, as well :).
These are perfect for busy mornings where you need a quick (but healthy!) breakfast. To freeze these pancakes, it’s best to get sheets of freezer paper, place one in between each pancake, then place your stack of pancakes in a zippered freezer bag. If you have one that does the cool air sucker outer thing, then that’d probably be better, too! They microwave nicely. Just arrange them in a single layer (if you’re microwaving more than one) for about :45 seconds to 1:00 minute. Yum!
Happy Pancake Flipping!