Are you sick of breakfast posts from me yet???
This is my last one, at least for a while. I thought it would be good to do a “theme” this week. 🙂
Today’s post is for whole wheat pancakes. I love making these in advance and then freezing them in individual servings. Be sure to make them small enough to make 15 pancakes. You can then eat three pancakes for only 3 Weight Watchers Points Plus! They are filling and the sight of three pancakes on my plate (even though they are small) makes me feel like I am eating a whole lot. I like these just as is, but of course you can add fruit or chocolate chips.
Breakfast Foods Rule!!!
Whole Wheat Pancakes (Makes 5 servings; 1 serving = 3 pancakes; WW PointsPlus = 3)
1 cup whole wheat flour
1 cup almond milk (original, unsweetened)
2 tbsp. Splenda
1 tbsp. lemon juice
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. salt
¼ cup refrigerated egg substitute (i.e. Egg Beaters)
- In a medium bowl whisk the dry ingredients (flour, baking soda, & salt), then add wet ingredients and mix well.
- Poor about ¼ cup pancake batter onto a pre-heated griddle or non-stick frying pan. When batter forms bubbles on top, carefully flip the pancakes and cook for another minute until cooked through and golden brown.
- Serve with fresh fruit or ¼ cup sugar free pancake syrup.