Whole Wheat Pancakes!

Brunch is one of the best things ever invented. If you don't like brunch, then I don't want to know you. Delish breakfeasty food midway through the day, often accompanied by cocktails; what could be bad about that?

Unfortunately, in the brunch crazed city of New York, it can get kind of expensive both in the caloric and monetary departments. To keep both on the health side of the scale, I usually make something brunchy on weekends. This weekend I decided it was about time I made some delicious whole wheat pancakes.

Now, most people just make pancakes from a box. I am telling you right here right now: from scratch it just as easy! I literally think its ridiculous how many people refuse to make pancakes from scratch. The hardest thing about making pancakes is cooking them, which you have to do when you make them from a box so.....
why not make them yourself with this delicious recipe!



1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk (I used skim milk but feel free to use soy, almond whatever)
1 tablespoon oil
1 tablespoon honey (you can substitute this for whatever sweetener you prefer aka agave, splenda, etc)

(There is a standard mixing formula to all pancakes, and most cakes actually.
mix dry
mix wet
combine
Remember this and you are already ten steps ahead of the game!)
1. Mix together flour, baking powder, and salt.
2. In a different bowl mix egg, milk, oil, and honey.
3. Now add the wet to the dry and mix until just combined.
4. Heat your frying pan to medium heat. If nonstick don't worry about greasing the pan but if not spray a little pan on the bottom.
5. Pour as much batter on to the pan as you desire (don't make them crazy big or they won't cook through). The batter is pretty thick so you may want to spread your pancake out a bit.
6. After 2-3 minutes flip the pancake. Wait another minute and you're done! If you pancakes are looking a little pale let them cook a bit longer on both sides.
THE NUMBER ONE RULE OF COOKING PANCAKES IS NEVER PRESS DOWN ON THE PANCAKE WITH THE SPATULA. NO SQUISHING, NO FLATENING, NO NOTHING! That is how you de-fluff all the air out of your pancake.

You can top these delicious babies with whatever your heart may please or even add some fruit or chocolate chips to the batter!
My fav is to top with nonfat greek yogurt and strawberries!

** Update after some not so technical calculations these come out to 200-300 calories and serving which aint half bad for such a filling breakfast!