Breakfast

 

 

Healthy Whole Wheat Pancakes Recipe 

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Description:
This is the healthiest pancake recipe that my kids REALLY chow down on. Now, I will admit that this recipe has literally evolved over time. Therefore, my children didn't notice the small healthy changes I made to it each time I made them.
This recipe calls for one egg or egg substitute. Egg Substitute is listed in many low fat or low cholesterol recipes as an alternative to whole eggs. Egg substitute looks a lot like beaten eggs, but what’s it made of?
Well, most egg substitute products—fresh, frozen or powdered—contain mostly egg whites, so if you have an egg allergy, these are not suitable as egg alternatives. But egg substitute is an excellent alternative to eggs if you want to cut your intake of fat and cholesterol, which are concentrated in the egg’s yolk.


Ingredients:
Dry Ingredients


•1 cup whole wheat flour
•3 teaspoons baking powder
•1/2 teaspoon salt
•1 teaspoon cinnamon


Wet Ingredients

•3/4 cup low-fat milk
• 1 egg or 1/4 cup egg substitute
•2 1/2 tablespoons applesauce, natural or cinnamon
•1 teaspoon vanilla extract

Topping

•Real 100% Maple Syrup or Algave, there are no substitutions!


Directions:
Heat up griddle on Medium heat. Mix the dry ingredients together and add in all wet ingredients, except maple syrup. Beat until batter is smooth.

By this time, the griddle should be hot enough to pour the batter. If the griddle is too hot, simply remove it from the heat for a minute or two and turn down the burner just a bit.

Cook until light golden brown on one side and then flip pancake.


Notes: Pancake may be made to be thin or thick. Thin pancakes can be rolled up with a filling of your choice.


Category: Breakfast


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