Whole Wheat Pancakes

Yield: 14 pancakes

Serving 2 pancakes -Calories l72

 

These pancakes are light and fluffy, high in fiber, so they are very filling, and low calorie- add some fresh berries, or bananas, and sugar free maple syrup- a very satisfying breakfast. No additives etc.

Ingredients:

2 cups whole wheat flour

4 1/2 teaspoons baking powder

1/2 teaspoons kosher salt

2 teaspoons sugar

2 teaspoons ground cinnamon
2 large eggs.

2 cups plus 2 tablespoons of fat free milk. ( you can also use unsweetened Almond Milk-)

2 teaspoons vanilla extract

Non stick  cooking spray.

- Mix all the dry ingredients in a bowl. Add the wet ingredients to the mixing bowl, and mix well with a wooden spoon until there are no more dry spots, don't over mix

-Heat a large skillet on medium heat. Lightly spray cooking spray to coat, and pour 1/4 cup of the batter.

-When thge pancakes starts to bubble, you may add your fruit, if you want. When the bubbles settle and the edges begin to set, flip pancakes.

-Makes 14 pancakes.

These will freeze very well, in zip lock freezer bags.

Microwave two at a time cover with a paper towel, for, about 40 seconds, on each side.

Enjoy!

Chefs Note:  When I saw all the ingredients in the store bought mix, additives, preservatives etc.- These pancakes are healthy and I know what's in them