This whole wheat pancake recipe tastes like a morning glory muffin, but is a whole lot healthier! They’re quick, easy and great for kids!
1 Cup Whole wheat pastry flour
½ tsp Salt
½ Tbsp Baking Powder
1 tsp Cinnamon
¼ Cup Sweetened shredded coconut
1 Cup Grated carrot (about 2 large carrots)
½ Cup Grated apple (about 1 medium apple)
½ Cup Crushed pineapple, drained
¼ Cup Pecans, Diced
1/3 Cup Raisins
¼ Cup Liquid egg whites (about 2 large whites)
1 tsp Vanilla extract
2 Tbsp Non-fat Plain Greek yogurt
¼ Cup + 1 Tbsp Honey
2 Tbsp Coconut oil, melted *
½ Cup Unsweetened almond milk
In a large bowl combine the flour, salt, baking powder and cinnamon. Stir until well combined.
Add in the shredded coconut, grated carrots and apple, crushed pineapple, pecans and raisins. Stir until well combined and the ingredients are evenly dispersed.
In a medium bowl, whisk together the egg whites, vanilla, yogurt, honey, oil and almond milk. Stir into the flour mixture until moistened.
Preheat your griddle to medium heat and spray it with cooking spray.
Drop the batter in heaping ¼ cup mounds, flattening out with a spoon (the batter is thick!) Cook until golden brown, flip and repeat. **
Smother with maple syrup and DEVOUR.
*you can leave out the oil if you like the taste of fat-free pancakes, but they taste a lot better with it!
** Because these are so thick you want to cook them nice and slow, about 5-10 minutes per side. Once the outside has gone brown and looks cooked, you will know that it’s time to flip.