Whole Wheat Pancakes

I used the recipe from SkinnyTaste.com for Whole Wheat Pancakes {new and improved} but I wanted to make some notes for myself. Whole Wheat Pancakes {New and Improved} Servings: 7 • Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts Calories: 172 • Fat: 2 g • Carbs: 31.5 g • Fiber: 5 g • Protein: 9 g • Sugar: 2.5 g Sodium: 561 g

Ingredients: 2 cups whole wheat flour (I use white whole wheat) 4 1/2 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 2 tsp sugar 2 large eggs 2 cups + 2 tbsp fat free milk (I used 2% because that's what we had) 2 tsp vanilla (my printout was blurry so I only put in 1 tsp) cooking spray


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 on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

I was able to get 15 pancakes but the last one was pretty skimpy. Our griddle is not working at the moment so I just used a non-stick pan on 4-5 heat on our electric stove. I had two with blueberries in them and am very full without feeling sick. Next time, I think I'll half the recipe so we don't have so many leftovers.

I'm pleased that my two pancakes with a smidge of syrup were under 200 calories and about 35g of carbs (the syrup and the fiber canceled each other out). And I used up the last of the Amish blueberries from Pennsic's Penn Mart.

Blueberry whole wheat pancakes