172 Cals 9 Protein 31.5 Carbs 2 Fats
PREP TIME:
10 mins
COOK TIME:
15 mins
TOTAL TIME:
25 mins
YIELD:7 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!
INGREDIENTS
2 cups white whole wheat flour, I use King Arthur
4 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla extract
cooking spray
INSTRUCTIONS
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don”t over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Serving: 2pancakes, Calories: 172kcal, Carbohydrates: 31.5g, Protein: 9g, Fat: 2g, Cholesterol: 5mg, Sodium: 561mg, Fiber: 5g, Sugar: 2.5gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:4
Health & Nutrition
