Does this breakfast classic need an introduction?
Whole Grain Pancakes are a great healthier alternative to a traditional pancake. I personally love adding something sweet like chocolate chips to my pancakes, but you can leave them off or replace them with something like blueberries or dried fruit if that’s what you’re into – the possibilities are endless!
Whole Grain PancakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
A tasty, healthier take on a breakfast classic. Make these ahead of time for a filling breakfast on busy mornings.
3/4 Cup Whole Wheat Flour
2 Tablespoons Ground Flax Seeds
2 Teaspoons Baking Powder
2 Tablespoons Macadamia Nut Oil (or Cooking Oil of Your Choice)
1 1/2 Cups Almond Milk
1 Teaspoon Vanilla
1 Tablespoon Truvia
2 Egg Whites
1/4 Cup Chocolate Chips (Optional)
- Heat a large skillet, adding macadamia nut oil.
- Mix all dry ingredients in a bowl.
- Mix wet ingredients in a separate bowl, then fold into
your dry mixture
- Ladle the batter, two heaping tablespoons at a time onto
hot skillet. When bubbles form on top and pancake edges can
be lifted easily with a spatula, flip the pancake over and finish