Pancakes are a Saturday morning tradition in my home. My kids have been helping make them since they were old enough to hold a measuring cup. This easy and delicious recipe will help you begin your weekend family traditions too.
Serving size: 4 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
1 1/2 cups whole wheat flour
1 Tbsp. sugar
2 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
3 Tbsp. unsweetened applesauce
1 cup non-fat milk
- Wash hands with soap and water.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt and stir well.
- Add the vanilla, applesauce, egg, and milk. Wash hands with soap and water after handling raw egg. Stir until fully mixed together.
- Heat a frying pan or griddle over medium heat. Coat pan with cooking spray if it doesn't have a non-stick coating.
- For each pancake, pour 1/8 cup of batter into the frying pan. Cook until pancakes are bubbly and slightly dry around edges. Filp them over and cook until golden brown.
- Remove from pan and serve with syrup or fruit topping.
Top pancakes with your favorite fruit or applesauce. Serve with non-fat milk.
Refrigerate or freeze leftover pancakes for a quick breakfast or snack during the week. Reheat in toaster or toaster oven. Use refrigerated pancakes within 2-3 days.