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Whole Wheat Pancakes

Looking for a simple breakfast recipe that is both nutritious and delicious? The following recipe is easy to make but big on flavor. Plus, it’ll give you the power and energy to start the day off right!

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When I was a child, my mom always made whole wheat pancakes. Even though the pancakes were made with 100% whole wheat flour, they were still light, airy, and delicious thanks to the other ingredients. This recipe packs in plenty of fiber, but in such a tasty way that you won’t even notice that it’s there. My mom also served it with homemade maple syrup, since it’s much healthier than the store-bought varieties.

Whole Wheat Pancakes
Ingredients:

Pancakes:
1-1/4 cups whole wheat flour
1/3 cup uncooked Cream of Wheat
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups vanilla soy milk
1/4 cup applesauce
1 large egg, lightly beaten
Cooking spray

Syrup:
1 cup brown sugar
1 cup white sugar
1 cup water
2 tablespoons butter
1 teaspoon vanilla extract

Extras:
Strawberries, Blueberries, etc.

Instructions:
1.) Combine flour, Cream of Wheat, sugar, baking powder, baking soda, and salt in a large bowl. Combine milk, applesauce, and egg in a medium bowl, stirring until well blended. Add milk mixture to flour mixture, stirring until well combined. Let batter stand 5 minutes.

2.) Heat a nonstick griddle or skillet over medium heat; coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto pan. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.

3.) Meanwhile, combine sugars and water in a saucepan. Cook on low until the sugars dissolve, stirring constantly. Do not boil. Remove from heat and stir in butter and vanilla extract.

Drizzle the syrup over the pancakes, and for added fiber and sweetness, add a handful of berries. Refrigerate leftovers.

Bon Appetit!

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