If you're like me, you're probably thinking of ways to make a guilty pleasure less guilty. Or, equally important, trying to figure out ways to get your picky toddler(s) to eat something. ANYTHING. Especially something that will keep them full.
I've mixed together a tasty recipe that is healthy and hearty...as much as delicious.
Yields about 15 medium pancakes
2 Cups whole wheat flour
4 tsp baking powder
1 tsp salt
zest of half an orange
1 3/4 cups of reduced fat milk
3 tbs agave nectar (I used the organic "in the raw" version)
1 tsp vanilla
1/4 cup orange juice
Preheat your griddle to 375 degrees.
Combine dry ingredients in a large bowl, and combine the wet ingredients into a separate bowl. Whisk the eggs well first before adding all of the rest of the wet ingredients to the bowl to help make the pancakes fluffier. While stirring with a wooden spoon, slowly add the wet into the dry ingredients. Don't over-mix. Butter the griddle's surface and add about 1/2 a cup's worth of batter per pancake. Flip when bubbles appear on the top of the pancakes. Enjoy with reduced fat butter/margarine or syrup.
Try it with blueberries in the batter next time!