These are quick, easy and very healthy. They are great both fresh or frozen. Cook a bunch, freeze and heat them up during the week in the toaster. It’s a great and healthy breakfast for adults and kids alike!
They are kid approved.
1-1/2 cups whole wheat flour
1/4 cup canola oil
2 cups milk
2 tsp. baking soda
1/2 cup wheat germ
- In medium bowl, mix eggs with oil and milk.
- Stir in baking soda, wheat germ and flour; mix until blended.
- Heat a pancake griddle over medium high heat. When water jumps along the griddle – it’s ready
- Use a 1/4 cup, and pour batter on the griddle and brown both sides.
- These pancakes do not contain sugar. Use pure maple syrup, or apples cooked in pure maple syrup to add some sweetness.
- Make sure not to use pancake syrup, like “Aunt Jamima”, “Mrs. Butterworth”, “Log Cabin”, “Hungry Jack” and the like. These syrups can contain corn syrup and other processed sugars that you might want to avoid.
- You can experiment with honey or agave in the batter. Also, pure maple syrup in the batter will add some sweetness.
- Add walnuts for a nutty taste.
These pancakes are thick and delicious – the best whole wheat pancake I have yet made. With walnuts, they are excellent. Also, semi-sweet or dark chocolate chips make it an excellent treat. If you add chocolate chips, add 2 orange containers.
Serving size 3 pancakes.
If you like pancakes, this is the healthy version for you. If you try them, let me know what you think in the comments section.
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