There’s nothing more I love on weekends than sleeping in and waking up to make fresh, warm pancakes drizzled with melt-in-your-mouth syrup. Sounds delicious, right? Sounds like a diet crasher, right? Nope. Not when you turn to whole wheat pancakes. The taste is just the same, if not better, and it’s only 67 calories per pancake compared to 170 calories for a regular buttermilk pancake.
I personally prefer Aunt Jemima’s Whole Wheat Blend. Plus I add some blueberries to create my own special blend. Slice some bananas for a garnish and add two pieces of turkey bacon. Voila! Part of a complete breakfast!
For those of you who like to spend more time in the kitchen than I do, try this whole wheat pancake recipe to make yours from scratch (if you dare!).
Ingredients:
Whole wheat flour
Baking soda
Brown sugar
Milk
Maple syrup
Directions:
Mix everything thoroughly. You can use a fork, but if you use a mixer you’ll be infusing a little air and making them lighter and fluffier. Someone who is used to the emptiness of white flour pancakes might want to mix their batter with a blender or an electric mixer.
