Whole Wheat Pancakes

1/2 Cup Whole Wheat Flour
1 T. Sugar
1 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1 Egg White
1/2 Cup Skim Milk
1 tsp. Vanilla extract
1 tsp. Butter

Combine all dry ingredients in a medium bowl. Mix in egg, milk, butter and vanilla extract, mix well. Stir the liquid into the flour mixture. Heat skillet over medium heat. Spray with cooking spray. Use approximately 1/8 cup batter for each pancake- this batter is relatively thin so 1/8 cup should spread to about 4 inches. Cook until top surface is bubbly and edges appear dry. Turn and cook to brown the other side. Because of the whole wheat flour and cinnamon these pancakes are naturally darker.

Makes 9 - 4 inch pancakes. These pancakes freeze well and can be reheated in the microwave for a quick weekday breakfast

Serving suggestion: Stir a handful of blueberries and 1/2 small sliced banana and 1 tsp of chopped peacans into a scant 1/2 cup of batter. Use 1/4 of mixture for each pancake and cook as above. Moist/sweet pancake -and the fruit and nuts add less than 100 cal.

Number of Servings: 9


Number of Servings: 9

Recipe submitted by SparkPeople user GODSWAY4LIFE.