Breakfast Pancakes

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.

Stack of whole wheat pancakes with a whole unpeeled banana.

Serves: 4

Serving size: 4 pancakes

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

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 egg
1 cup non-fat milk
cooking spray

Directions:

  1. Wash hands with soap and water.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, salt and stir well.
  3. Add the vanilla, applesauce, egg, and milk. Wash hands with soap and water after handling raw egg. Stir until fully mixed together.
  4. Heat a frying pan or griddle over medium heat. Coat pan with cooking spray if it doesn't have a non-stick coating.
  5. 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.
  6. Remove from pan and serve with syrup or fruit topping.

Menu ideas:

Top pancakes with your favorite fruit or applesauce. Serve with non-fat milk.

Tip:

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.

 

Author(s)

Joy Gagnon
Nutrition Connections Teacher
Extension Teacher
Phone: (603) 447-3834
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824