I know the points look a little high. However, you cannot eat as many. Normally I can eat 3-4 (or more pancakes) but with these, I can only eat 1-2 and only half the waffle.
The biggest learning curve I have had with clean/real food eating is that it does not take near as much food to fill you up.
Whole Wheat Pancakes and Waffles
Yeild: app 16 pancakes
Weight Watchers: 3 pp+ per pancake
Yeilds: app 5-6 waffles
Weight Watchers: 5 pp+per wafffle
- 2 cups whole wheat flour (I use white whole wheat)
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon (optional)
- 2 cups low fat milk (1/4 cup less for waffles)
- 2 eggs
- 2 tbsp raw honey
- 1/4 cup applesauce
- 1 tsp vanilla
- In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a separate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.
- Pour the wet ingredients into the bowl with the dry ingredients and beat only until large lumps disappear. The batter should be fairly thin (thicker for waffles).
- Put a little oil on the griddle and rub evenly with a paper towel. Heat to medium high. Pour 1/4 cup (or more for larger pancakes) batter onto the griddle in four even circles.
- When small bubbles appear flip over and cook until the steam stops.
- Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.
- For waffles use 1/4 cup less milk for a thicker batter . Mist your waffle iron with olive oil and heat iron. Pour batter into the iron and cook. Remove the waffle and top as desired.