There’s never a bad time for pancakes. That’s why it’s important to have a wholesome, healthy recipe on hand – it gives you a great excuse to indulge more often.
These were delicious! You could make the dry part of the batter and store it – triple the recipe and you’ll have it on hand for a while. This way, you have no excuses 🙂
I used a little butter on my griddle, but nothing went on top of these babies except fresh peaches. Yum.
from Weight Watchers
1 cup plus 2 teaspoons whole wheat flour
1/2 cup uncooked rolled oats
1/2 cup uncooked cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3 large egg whites
3 tablespoons canola oil
2/3 cup maple syrup, divided
1 3/4 cup skim milk
In a large bowl, combine flour, oats, cornmeal, baking powder and salt. Mix well, set aside.
In another bowl, beat egg whites until frothy. Add oil, 1/4 cup syrup and milk. Mix thoroughly. Pour into flour mixture and stir until just combined.
Heat griddle and add a dab of butter. Drop 2 tablespoons of batter per pancake. Turn once batter is bubbling. Keep cooked pancakes warm until all are finished. Serve with fresh fruit on top.
Makes around 25 pancakes.