Healthy Pancakes

I got this wonderful and easy recipe for pancakes from my sister. Very convenient as you can make the dry mix beforehand and store in an airtight container. Both the flour and dried milk add natural sweetness. The pancakes came out soft and fluffy and were a big hit with K and D.

Whole-wheat pancake mix (Makes 3 cups dry mix, or enough to make 20 pancakes)















1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup nonfat dry milk
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon (optional)

In a large bowl combine the whole-wheat and all-purpose flours, dry milk, baking powder, salt and sugar. Add the cinnamon, if you like. Store in an airtight container.

Whole-wheat pancakes (Makes 10)

1 1/2 cups pancake mix (see recipe)
1 cup water
1 egg
2 tablespoons canola oil
1/2 teaspoon vanilla extract
2 tablespoons butter, or more if needed

Maple syrup, confectioners’ sugar, or preserves (for serving)

In a large bowl, combine the pancake mix, water, egg, oil, and vanilla. Stir well. In a large nonstick skillet, heat 1 tablespoon of butter. When it begins to bubble, use a 1/4-cup measure to ladle 3 mounds of batter in the pan. Cook for 2 minutes or until the undersides are brown. Flip the pancakes over and cook an additional 1 minute. Transfer pancakes to a warm plate. Repeat with remaining batter, adding butter to the pan when necessary. Stack the pancakes and sprinkle with syrup or confectioners’ sugar, or add a spoonful of preserves.