I LOVE me some breakfast foods and I’ve been on a serious mission to find a good whole wheat pancake recipe. Most of the ones either had ingredients I don’t keep on hand (and didn’t want to get out of my pajamas to go get) or ended up tasting like cardboard. I finally! finally! stuck upon a winner. These are the whole package: good flavor, good texture, and easy to make.
I used this recipe from food blogger Natalie, and for once I didn’t make any tweaks. So, even though it’s a bit of a cop out post, I’m just going to send you over to her blog.
Oops, I lied – I made one tweak. I didn’t have blueberries, but I did have frozen cherries… so I tweaked the syrup. How good do these look?
My batch made 12 pancakes, which I froze 2 at a time. (‘Cept the first day when I ate 3… couldn’t resist them hot off the griddle!) At 12 per batch, they were 122 calories each.
And did I mention they are delicious? Cos they are.