Every Saturday or Sunday we have either waffles or pancakes. The kids love it. I generally make Irish style pancakes or crepes, while their American Daddy whips up fluffy American style ones.
I didn't think it fair to deny them their favourite weekend breakfast, yet I didn't want to sit their munching on celery either. I figured I'd made enough varieties of pancakes over the years to conjure up a nice low fat but tasty version and I think I succeeded.
These are extremely filling due to the whole wheat flour. My girls would usually put away 2-3 each, but 1-2 was more than enough of these. You can taste the whole wheat, so if you prefer it more neutral tasting, use half and half white/whole wheat. This will increase points a bit and decrease fibre. You can serve these with maple syrup, honey or any other topping you like.
- 1.5 cups* whole wheat flour
- 1 tbsp sugar
- 2 tsp baking powder
- 2 egg whites
- 1 cup skim milk, plus a bit extra
- 1 tbsp vegetable oil
- 2 small apples, grated
- 1 tsp ground cinnamon
- pinch salt
Whisk together flour, salt, sugar and baking powder in a large bowl. Whisk egg whites, oil and milk in a separate bowl and slowly pour into dry ingredients. Whisk until combined. Fold in apple and cinnamon.
Heat a small non-stick pan to medium heat. Use a quarter cup measure to pour the batter in the pan. You may need to spread it with a spatula. Cook until it sets around the edges and bubbles are popping in the middle. Flip and cook for another minute. Keep warm while cooking remaining pancakes. Makes 10.
WW Points: 1.5 per pancake
* Measuring with cups is the American standard of cooking. A cup equals eight fluid ounces and solids as well as liquids are measured in this manner. You can pick up cup measures at most kitchen stores or use a small pyrex jug with ounces. If you use the internet for recipes, it's something I'd definitely invest in!