Makin Pancakes!

As promised, here is the recipe for the whole wheat pancakes.  It is a modification from a Cooking Light recipe.  I make a batch on the weekend, let them cool and then freeze them, 2 pancakes per pack.  I get 12 pancakes from the batch and each serving of 2 is 192 calories.

Ingredients

3/4 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups 2% milk
1 tablespoon vegetable oil
1 large egg
1 large egg white

Preparation

Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine milk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a griddle or skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.

When I cook them to freeze, I leave them a little lighter in color than I would when I serve them immediately because they will be reheated in a toaster.

Per serving: 192 Calories, 31g Carbs, 5g Fat, 7g Protein, 10g Sugar.


When I plan on eating these, I just pull a pack out the night before and let them thaw in the fridge.  At work, I put the pancakes in the toaster on medium and eat them with sugar free jelly and turkey sausage. The turkey sausage is also precooked and frozen.  It's also thawed out the night before and reheated in the microwave while the pancakes are in the toaster.

The whole breakfast is 332 calories, 42g Carbs, 12g Fat, 20g Protein and 11g Sugar.