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.
Both the pancakes and waffles freeze really well. After cooking, cool completely and freeze in zip lock bags. To serve, place 1-2 pancakes in the microwave for 20 seconds or so or for waffles, microwave 1 waffle about 45 seconds.
From: The Naked Kitchen