Whole Grain Healthy Pancakes for National Pancake Day

Wheat Pancakes

With only one last day before National Pancake Day, I thought it was fair to share a healthier option for those who are figure conscious. I've actually been bookmarking this cookbook for quite some time, so it's a good reason to finally mix it up. Plus, my visiting sister is on an impossible diet (makes no sense to me, but I'm not a dieter) and she can totally eat this, so it's a win!

Not much to this, but I made some adjustments from Ellie Krieger's original recipe (love it!). For example, instead of using whole eggs, I replace them with egg whites. Instead of using buttermilk, I use only 1% milk. Finally, instead of using whole wheat and all-purpose flour, I just use whole wheat flour. These are all adapted to 'ms. Necessity is impossible, and that results in denser pancakes. As long as it doesn't bother you, that's fine! But, I'm so bored.

My Perfect Little Helper and I spoil the dough (don't worry, it's not all) with chocolate chips and coconut. Much better! See coconut?! We are not ashamed. Because we feel bad Aunt Kimmy will eat boring plain pancakes.

We topped it with some mini banana slices. He's glad we did, he didn't say, but I know he is.

And now they're all one big happy family (don't tell me I let the plain pancakes touch the chocolate cake, that's totally unhealthy!!).

Whole Grain Pancakes (adapted from Ellie Krieger in Remedy Life magazine)

1 1/2 C whole wheat flour (or you can use half whole wheat and half all purpose)
Material:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 egg whites (or 2 whole eggs)
1 1/2 C 1% milk
2 tablespoons of honey
1/2 tablespoon vanilla extract

Method:
Step 1.
(plus any extras you might want to add)
Step 2.
In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, beat egg whites, milk, honey and vanilla.
Step 3.
Grease and heat a large skillet or skillet over medium-low heat.
Step 4.
Stir the wet ingredients into the dry ingredients quickly. Mix enough to just combine them. The dough will look a bit thick.
Step 5.
Spoon 1/4 cup batter per pancake into the hot skillet. Flip the pancake when bubbles form on top and the edges are dry. Flip and cook on the other side until golden brown.
Step 6.
Serve warm with maple syrup or lemon-honey syrup (yum!) and enjoy!

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