This is one of our go-to Saturday morning pancake recipe. They’re extremely easy to whip up and extremely tasty! It’s also a pancake that you don’t have to feel totally guilty about eating! With 12 servings each pancake comes out to 75 calories, 0.8 grams of fat, 2 grams of sugar and about 4 grams of protein. If you go to a different restaurant “house” you’re looking at about 155 calories, 5 grams of fat, and 5 grams of sugar for one pancake. So this is definitely a no brainer.
This was the first recipe I tried whole wheat pastry flour and I’ve used it in everything ever since! It has the same great wheat flavor with a softer texture.
To make things even easier in the mornings mix a double or triple batch and leave the dry ingredients in an air tight container until ready to use! When you are ready you’ll just use about 1 1/2 cups of the dry mix then add in your wet ingredients! Easy peasy!
recipe slightly adapted from: sophistimom.com
1 cup whole wheat pastry flour
2/3 cup quick oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1 tbls. brown sugar
1 tsp. cinnamon
3 egg whites
1 1/2 cups buttermilk
1 tablespoon vanilla
Combine all dry ingredients in a medium bowl. Whisk wet ingredients in a separate bowl, or in liquid measuring cup, then add to dry ingredients. Stir until just combined, don’t over mix!
Heat non-stick skillet or griddle to medium high heat. Spray with nonstick spray then drop 1/4 cup batter onto skillet. Cook until little edges from around the edges. Turn over and cook for thirty seconds more.
Serve with real maple syrup and fresh fruit!