Pancakes, the Easy Way to Eat a Healthy Breakfast

Pancakes are a popular breakfast choice all across the globe. With a plate stacked high with delicious pancakes it's easy to go a little overboard. Making simple adjustments to a basic pancake mix will yield you a healthier, heartier breakfast that won't fall short in flavor. Substitute whole wheat flour for all (or some) of the all purpose flour, use honey as your sweetener and add all the fresh blueberries your heart desires. With this recipe you don't have to feel guilty about fixing yourself a tall stack!

Whole Wheat Pancakes

1 1/2 C whole wheat flour (or you can use half whole wheat and half all purpose)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 egg whites (or 2 whole eggs)
1 1/2 C 1% milk
2 Tbsp honey
1/2 tsp vanilla extract
(plus any extras you may want to add)

In a large bowl, whisk together the flour, baking powder, baking soda and salt. In a medium bowl beat together the egg whites, milk, honey and vanilla.

Grease and heat a large skillet or griddle over medium-low heat.

Stir the wet ingredients into the dry ingredients briskly. Mix only enough to just combine them. The batter should look somewhat lumpy.

Ladle 1/4 cup of batter per pancake onto the hot griddle. Flip the pancakes when bubbles form on top and the edges are dry. Flip and cook on the other side until golden brown.

Serve warm with some maple syrup or lemon-honey syrup and enjoy!

Recipe adapted from Ellie Krieger in Remedy Life magazine