In my house, the word "weekend" translates directly to "pancakes." My girls love them, and I must admit I do too. These whole wheat pancakes, my form of carbo-loading, have powered many long weekend bike rides. As far as pancakes go, these are healthy — made with whole wheat, little sugar, and canola oil. Pancakes are a great vehicle for fruit, yogurt, and nuts. With these topping you can create a well balanced breakfast with carbs, fiber, calcium, healthy fats, and protein.
Ready to preheat your griddle? To see the recipe, just read more.
2 cups whole wheat flour
2 tablespoons sugar
1 tablespoon and 1 teaspoons baking powder
1 teaspoon baking soda
1 to 2 teaspoons cinnamon
1/2 teaspoon salt
1 cup lowfat yogurt
1 cup nonfat milk (more to thin as needed)
4 tablespoon canola oil (plus more for the griddle)
2 large eggs
- In a small bowl, whisk together dry ingredients and set aside.
- Whisk together milk, yogurt, oil and eggs. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
- Brush oil onto preheated skillet or griddle. Use about 3 tablespoons batter per pancake.
- Cook until pancake surface begins to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.
- Serve with Greek yogurt, sliced fresh fruit, nuts, and a wee bit of maple syrup. Remember: syrup is essentially liquid sugar (not quite as bad, but still...) so don't go overboard.
Makes about 24 four inch pancakes/serves 8
This recipe makes enough for four of us to eat heartily with enough pancakes leftover for another breakfast, at least for the girls.
I analyzed the recipe at Nutrition Data. Check out the nutritional information below.
- North American