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Healthy Whole Wheat Pancakes Low Fat Recipe These healthy pancakes with a hint of almond are thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little of your favorite jam spread on them. Ingredients: 2 cups whole wheat pastry flour 1/4 cup wheat germ 3 tablespoons soy flour 2 tablespoons white sugar 4 teaspoons baking powder 1/2 teaspoon salt Three eggs or egg substitute equal to three eggs 1/4 cup olive oil 1/4 teaspoon almond extract 2 cups soy (or "regular" skim) milk

Directions:
Preheat griddle to 350-degrees. In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.

Pour batter by the 1/4-cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

Recipe makes four to six servings.

Nutritional information per serving:
Calories: 351
Protein: 14g
Total Fat: 17g
Sodium: 482mg
Cholesterol: 128mg
Carbohydrates: 38g
Fiber: 6g

See also:
Multi-Grain Blueberry Pancake Mix
Waffles With Spiced Blueberry Sauce

Kitchen Craftiness

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Courtesy of Belly Bytes

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