Friday, June 10, 2011

Whole Wheat Pancakes


Servings: 3
Start by putting a griddle or non-stick skillet on stove top set to medium-high heat.
Ingredients:
  • 1/3 cup whole-wheat flour
  • 1/3 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large eggs
  • 1 1/3 cup unsweetend silk almond milk (you can use a regular low fat milk but the almond milk adds a nice flavor and I don’t drink milk from a cow :) )
  • 2 teaspoons Splenda Brown Sugar Blend
  • 1 tablespoon cinnamon
Combine flours, baking power and baking soda.  Then add sugar, egg, salt and milk.  Whisk to combine.
Pour 1/4 cup batter onto hot pan.  Flip when edges are golden and top is bubbled.
Serve immediately with usual favorite pancake accouterments: butter, syrup, chopped fruit (see below)
Upgrade it:
Add chopped fruit to aliquoted batter in pan as it cooks and top with a little more batter.  Alternatively, put chopped fruit onto cooked pancake.

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