This is my favorite whole wheat pancake recipe as they are light and fluffy because you fold in the egg whites, where many wheat pancakes are so dense. Prep does take a few more bowls, but definitely worth it. And my kids LOVE them.
Ingredients:
1 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
2 egg whites
2 egg yolks
Directions:
Beat egg whites until stiff peak forms then set aside. Mix whole wheat flour, baking powder and salt. In another small bowl, combine milk and egg yolks. Gradually stir into the flour mixture until smooth. Gently fold in egg whites.
Yields:
6-8 pancakes
*they do take a little longer to cook than regular pancakes.
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