The Best Whole Wheat Pancakes for Breakfast!

Hello fellow fitness Mama’s,

I hope you had a wonderful Mother’s Day!

Below is a recipe that I love to make my family on the weekends, hope you enjoy it as much as our family does.

Whole Wheat Pancakes: ( serves 8 )

2 Cups Whole Wheat flour

2 Cups Skim Milk

1/3 Cup Egg Substitute

1/4 Cup Applesauce

2 tbsp Sugar

2 tbps Baking Powder

1 tsp Baking Soda

1/2 tsp. Salt

Combine all ingredients and mix well. Spray a large nonstick skillet with nonstick low fat cooking spray,? heat over med-low heat until hot.? Pour batter on skillet 1/4 cup at a time. Cook until golden brown and bubbles appear on top of the pancakes. Flip and continue cooking until other side is golden brown. Add fresh berries of your choice on top if you wish.

These pancakes are healthy and yummy too! My boy’s love them, they are easy and make great left-overs for the next day. You may also make more than one batch and freeze them for during the week for school or before a busy summer day.

Serving size is 4 pancakes. Calories per serving: 158, fat: 2 grams

Happy Healthy eating,



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