Whole Wheat Pancakes

Hi everyone!  Happy Friday!  Today, I want to share with you a tasty, weekend breakfast treat 😋!  Let's get started!

Pancakes.  What do you think of when you see that word?  Perhaps you think of fluffy, sky-high stacks of soft disks topped with a generous pat of butter and a shower of saccharine-sweet maple syrup.  Sounds like the ultimate comfort food, but probably not the ultimate health food, right?  Today's pancakes prove that nutrient-packed food can be homey too!

Contrary to what you might think, these whole wheat pancakes are not flat disks of despair; they are fluffy and delicious 😋!   Just because something is made with whole wheat flour (I'm talking about you, whole wheat applesauce muffins.) What's the trick to achieving this delightful pancake texture while still keeping beneficial nutrients intact?  The answer is sifted, whole wheat flour paired with creamy milk.  When sifted, whole wheat flour is still fiber-rich but the grains acquire a finer texture so that they don't weigh the pancake batter down.  The milk, when mixed with this flour, along with a handful of other ingredients, yields a smooth, liquid batter that morphs into fluffy pancakes when cooked.

And while these pancakes are perfectly delicious topped with butter and pure maple syrup, the sky is the limit when it comes to toppings.  One of my personal favorites is a warm pancake slathered with almond butter and topped with a sprinkle of dark chocolate chips 😍.  Other delicious toppings are fruit, cream cheese, jam, powdered sugar, whipped cream, and caramel sauce.

If you're more of a savory breakfast person, you might also consider making breakfast casserole some time, too!

I used this recipe to bring you today's recipe.

That's all for now.  Don't forget to follow me on Instagram!  I look forward to posting again on Monday 😊!  (Hopefully a tasty way to prepare chicken 😋!)

Whole Wheat Pancakes

• 1 large  egg
• 1 cup whole wheat flour, sifted
• 1 T. granulated sugar
• 1 T. baking powder
• 1/4 tsp. salt
• 3/4 cup milk
• 2 T. light-tasting olive oil
• Unsalted butter (for greasing the pan)

1.  In a large bowl, beat the egg until fluffy,

2.  Stir in the rest of the ingredients except the butter to the bowl, being careful not to overmix.

3.  Heat a sauté pan over medium-high heat and then brush it with butter.

4.  For each pancake pour slightly less than 1/4 cup batter into the pan.

5.  Cook the circles of batter 2 to 3 minutes or until bubbly on top and dry around the edges.  Turn; cook the other side until golden brown.

6.  Enjoy, storing leftovers in the fridge for up to 3 days and freezing for one month.