It's been awhile since I've made pancakes, and what better to do on a dreary day? This is a purely homegrown recipe, so feel free to tweak it to your needs and ingredients on hand. They make a great low-calorie, nutritious breakfast or snack and fit into the clean eating lifestyle (but more on that in a future post). AND they are sugar-free!! There are many variations you could do with these like adding unsweetened cocoa powder, wheat germ, flax seed, chia seed, etc. Experiment! (These do not get real "fluffy" like typical pancakes.)
Whole Grain Pancakes
Ingredients
2 cups unsweetened almond milk
2 t white vinegar
1/2 cup oats
1/4 cup yellow cornmeal (stone ground is best!)
3/4 cup whole wheat flour
1/4 cup tapioca flour (substitute soy or whole wheat if needed)
3 T ground flax
1 t baking powder
1/2 t baking soda
1 t cinnamon
1 t vanilla extract
1/4 cup egg whites/liquid egg substitute (or 1 whole egg)
Directions
Add the vinegar to the almond milk (to make buttermilk) and set aside for 15-20 minutes. Mix all dry ingredients; add egg whites and vanilla. Add buttermilk and stir until moistened. Batter will be runny! Let it sit for a minute or two before using. Drop by approximately 1/8 cup fulls (I use a coffee scoop) onto a hot skillet coated with cooking spray. Cook on one side until air bubbles surface and pop; these need to cook longer than regular pancakes due to the density of the wheat flour. This recipe makes about 24, 2-inch pancakes.
Top with fresh berries, sugar free syrup, or natural peanut butter and enjoy!
Nutrition (per 2 pancakes)
Calories: 71
Total Fat: 1.4 g
Total Carbs: 13.5
Fiber: 2.8 g
Protein: 3.6 g
Stay healthy!
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