Whole wheat pancakes can be dressed up with some added fruit to the mix. I like to use chopped apples and cinnamon or a mixed berry (fresh or frozen). You can also use skim milk and fat free margerines as well to make this more fat free. The orginial recipe used only white flour, vegetable oil and real sugar. Also when I measure the flours, I tend to use a rounded top to my measuring instead of the exact measurement and a little less milk. I find it makes the pancakes thicker.

Ingredients

1/2	cup white flour
1/2	cup whole wheat flour
2	tbsp splenda
1	tbsp baking powder
1/4	tsp salt
1	egg
1	cup of milk (1%)
2	tbsp olive oil
1	tbsp vanilla

Directions

1. Mix dry ingredients together.
   
   
2. Then add the rest of the ingredients to the dry mix. Mix well until there is no lumps.
   
   
3. Use 1/4 cup of batter for each pancake. Dip the 1/4 cup into mix and pour into hot greased skillet. I use generic olive oil or canola oil pan sprays.
   
   
4. When pancake starts to bubble all over, flip over and put a small dollop (nickle size) of margerine on cooked side of pancake. Wait 1 - 2 minutes (margerine should be melted into pancake by then) and then flip again so that margerine coats the pan. Wait 30 seconds and put cooked pancake onto plate.
   
   
5. Repeat for the rest of the batter.
   
   
6. I like to add chopped apples and cinnamon and also either fresh berries or frozen berries work too.
   
   
7. Enjoy.
   
   

Categories

Dairy, Eggs, Breakfast, American, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in phosphorus

Bad points Contains alcohol