Just in time for Back to School-Whole Wheat Pancakes recipe

If you would like a healthy alternative to the popular frozen breakfast waffles, our whole wheat pancakes recipe is for you. My favorite feature of this recipe is that it freezes well and is a great breakfast for the mornings when you are pressed for time.

Whole Wheat Pancakes

6 Servings

Ingredients:

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. unrefined sea salt
2 eggs
2 cups milk
2 tbsp. grapeseed oil
1/2 tbsp. vanilla
1/2 tsp. ground coriander seed
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Directions:

Stir together whole wheat flour, baking powder, and salt; set aside


In a separate bowl, whisk together remaining ingredients until well blended; add to dry ingredients
Stir mixture until blended, batter may be lumpy

Cook in a preheated pan, I add 1 Tbsp. coconut oil but only initially, I do not add anymore.
Cook pancakes until bubbles form and edges start to dry. Flip and cook until lightly browned.
Serve with pure maple syrup or raw honey, accompanied by fresh fruit for a healthy start to the day.
YUM!!

Nutritional Info:
1 Serving
Calories 259
Total fat 8.0 g
Saturated fat 2.0
Trans fat 0.0
Cholesterol 61mg
Sodium 444mg
Total Carbs 36.8
Fiber 1.2g
Sugars 4.5g
Protein 8.8g
RDA
Vitamin A 5%
Calcium 18%
Iron 13%