(Saturday Swap) Whole Wheat Pancakes

Welcome to this week's Saturday Swap!  

When we can have them, lazy Saturday mornings are one of my favorite treats.  And what better way to enjoy them than with a big breakfast.  Last weekend I decided to try a new recipe for my daughter's beloved pancakes.  I found this via SkinnyTaste.com and as usual it was a great recipe.

These are a great basic whole wheat pancake that is ready for your unique stamp.  Pour the batter onto the hot griddle {or in my case I'm still using a skillet} and add some blueberries or bananas before flipping them.  Gina suggests adding a blueberry compote.  Anything your tummy craves would make these even more delicious than they already are on their own.

Whole Wheat Pancakes
Source: SkinnyTaste.com

1 cup whole wheat flour

2 tsp baking powder

1/4 tsp salt

1 cup 1% milk (I used skim and it worked well)

3 large egg whites

2 tsp oil

1 TBSP sugar or honey

1/4 tsp cinnamon

1 tsp vanilla

butter flavor cooking spray

**This recipe as is will make 4 servings (2 pancakes each serving).  I found the recipe easily doubled.

In a bowl, combine all dry ingredients.  Add the wet ingredients and stir to combine without over working the batter.  Only mix until the dry clumps have been combined.

Heat a large skillet or griddle over medium heat and spray with cooking spray.  Using a 1/4 cup measure, pour batter onto hot surface.  When pancake starts to bubble, add any fruit.  After the "bubbles begin to settle and the edges have set, flip the pancakes".

Weight Watchers PointsPlus Value per 2 pancakes:  5

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