Healthy Whole Wheat Pancakes

I'm so excited!  I've done it.  I've gotten my kids to eat whole wheat pancakes without turning up their noses and complaining.  In fact, all I could hear was, "Mmm... these are so good!"  The pancakes were fluffy (flat pancakes are so disappointing) and very tasty. You can't beat that in a low-fat pancake.

Even better, I made Gina's blueberry compote that can be found over on Skinnytaste, and the kids couldn't get enough!   That's saying something, because these days I have a very difficult time getting my son to eat any fruit other than an apple or something from a can!  I only had frozen blueberries, but it came out perfectly.  It was a bit sweet, but you can adjust the amount of sugar to your taste.

How about that...I sneaked in some whole wheat goodness and real fruit!  Take that kids.  I'm going to make you healthy eaters whether you like it or not!

Healthy Whole Wheat Pancakes

The true test of these pancakes was the next morning.  We defrosted the frozen pancakes in the microwave for 30 seconds and then popped them into the toaster.  They were still yummy!  What a great (and quick) weekday breakfast.



Healthy Whole Wheat Pancakes
(adapted slightly from Betty Crocker)

1 large egg
3/4 cup milk (I added an extra splash of milk to thin the batter slightly)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla
1 cup whole wheat flour
1 tablespoon sugar
3 teaspoons baking powder
1 1/4 teaspoon cinnamon
1/4 teaspoon salt

In a small bowl, beat the egg well.  Add the milk, applesauce, and vanilla to it, and stir to combine.  In a separate, larger bowl, mix all of the dry ingredients.  Then add the wet ingredients to the dry ingredients and stir until combined without dry chunks of powder.  Be careful, however, not to over mix!

Heat a skillet over medium heat and spray the pan with cooking spray.  Pour slightly less than 1/4 cup batter into the skillet and cook the pancake until the edges are set and appear dry.  The pancake will bubble a little, but not as much as some pancake batters.  Then flip the pancake and cook the other side until golden brown.  Repeat this process until all batter is used up!  Makes 12 pancakes.  (1 serving = 3 pancakes for 157 calories, 2 g  fat, 7 g protein)

Dawn