Toned Pancakes 

 

 Pancakes that taste good but have less guilt .

 -Dry Ingredients 

1 ¾ tsps Baking powder

½ tsp salt

1 cup whole wheat flour (white wheat is sufficient)

½ cup white flour ( you can also reduce the white flour by

¼ and add ¼ cup of oat bran)

2 tbs sugar

-Wet Ingredients  

 2 tbs butter (we use light butter)

1 tsp vanilla extract

2 egg whites (or ½ cup egg white product)

1½ cups milk, almond milk, or buttermilk (if using buttermilk, cut baking powder back to 1 tsp and add ½ tsp baking soda)

Whisk dry ingredients together.

In a separate cup (measuring cup recommended )  Melt butter in microwave.

Whisk in egg whites, vanilla, and milk and heat for 45 seconds. Add to flour mixture. Dependent upon the consistency of your flour and bran, you may need to add a little more milk to avoid overly thick pancakes. 

Now the Fun part .

Heat a nonstick skillet to medium-high and allow to warm for about 2-3 minutes. Add your batter to the skillet in any size/shape pancake you desire. When the top of the batter bubbles, check the underside with spatula for brownness. If golden brown, flip. This side will take about half as long to cook as the first side. Once again, check the underside using a spatula and remove when golden. (Note: if using almond milk in the recipe, pancakes may not become as “golden” and will need to be flipped based upon the top “bubbles”).

Keep the pancakes in a pre-warmed oven (about 200 degrees F) until the remainder of the pancakes have cooked.

 

Enjoy !

Top these with some natural maple syrup, or my personal favorite natural peanut butter and organic fruit spread.

This Recipe generously serves 2

The following nutritional information is with the use of trader joes unsweetened almond milk.

(Per Serving)