Plan Ahead Whole Wheat Pancakes

Had the boys help me make up a bunch of pancakes to freeze for quick healthy, hot breakfasts during the week.  With school starting soon, we will not have as much time in the mornings and I figured anything to save time and dirty dishes in the mornings!!  We did some chocolate chip, blueberry and plain. They all turned out SO fluffy! I love this recipe!  The boys enjoyed helping too!

Healthy, low-fat, whole wheat pancakes that are light and fluffy! I used 100% whole wheat flour which I prefer because it tastes great and has more protein and fiber. You can make all the pancakes and freeze the remaining for instant breakfast to enjoy throughout the week or mix the dry ingredients and just add the wet ingredients in the morning. That is what I like to do because sometimes too.

Ingredients:
• 2 cups whole wheat flour
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp sugar
• 2 large eggs (or 2 Tbsp flax seed meal mixed with 6 Tbsp water and let sit 2 min.)
• 2 cups Milk Skim or Almond or whatever you like (add 2 tbsp more if needed)
• 2 tsp vanilla
• cooking spray

Directions:Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix. Heat a large skillet or griddle on medium heat.  Pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 16 pancakes. You can pretty easily half or multiply this recipe.

Nutrition
Serving Size: 2 pancakes
Calories: 171
Fat: 2g
Carb: 31g
Protein: 9g
Fiber: 5g

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