Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (or a sugar substitute like stevia or monk fruit, if preferred)
- ½ teaspoon vanilla extract
- 1 cup unsweetened almond milk (or any milk of your choice)
- 1 large egg (or 1 egg white for fewer calories)
- 1 tablespoon olive oil or melted coconut oil
- A pinch of salt
- Optional: ½ teaspoon cinnamon or nutmeg for added flavor
Instructions:
- Mix dry ingredients:
- In a large bowl, whisk together the whole wheat flour, baking powder, sugar, salt, and cinnamon (if using).
- Combine wet ingredients:
- In a separate bowl, whisk together the milk, egg (or egg white), and vanilla extract.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy. If the batter seems too thick, you can add a splash more milk to reach your desired consistency.
- Heat the griddle:
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil or cooking spray.
- Cook the pancakes:
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface of the pancake (about 2-3 minutes), then flip and cook the other side for another 2-3 minutes, or until golden brown.
- Serve:
- Serve the pancakes warm with your favorite low-calorie toppings, such as fresh fruit, a drizzle of maple syrup (light or sugar-free), or a dollop of Greek yogurt.
Weight Watchers Points:
This recipe is designed to be lower in calories, but the points can vary based on the specific ingredients used (such as type of milk, oil, or sugar substitutes). On the WW Blue Plan, this recipe would be around 3-4 points per serving (depending on the portion size).
Enjoy these healthy, fluffy pancakes without the guilt—perfect for a weekend breakfast or a nutritious weekday treat!
