Breakfast on the weekends is generally a much more relaxed affair around my house. I generally try to cook something, and lately all my girls request are pancakes. Since these have become the staple of my weekend breakfast, I found a recipe I liked (from Martha Stewart, kitchen maven) and adapted it a bit to make it a bit more healthy.
If you dig pancakes, then get cookin' and read more.
Whole Wheat Pancakes
adapted from Martha Stewart's Every Day Food
1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup non-fat yogurt
1/3 cup non fat milk (more to thin as needed)
2 tablespoon canola oil
- In a small bowl, whisk together dry ingredients and set aside.
- Whisk together milk, yogurt, oil and egg. Add dry ingredients and mix until just moistened. Add more milk to make batter to your liking.
- Cook on oiled skillet or griddle. Use about 3 tablespoons batter per pancake.
- Cook until pancake surface starts to bubble and a few have burst, about 1 - 2 minutes. Flip and cook 1 - 2 minutes more.
- Serve with yogurt and fresh fruit and a wee bit of maple syrup. Remember: syrup is essentially liquid sugar (not quite as bad, but still...) so don't go overboard.
I really like these with Fage yogurt, mango chunks and sliced banana.