Healthy Pancakes

One of the hallmarks of a diet/health plan destined for success is SIMPLICITY. At least two meals each day need to be ready-to-eat-no-brainers. No fuss, no muss, no thought or prep, just in and out of the kitchen, reflexive repeats. Here’s a recipe for healthy pancakes, adapted from one of my favorite recipes, PAMCAKES. I double the recipe and keep these in the freezer for easy, healthy, on-the-go breakfasts. (Just pop into the microwave to re-heat) Yes, making a mountain of them is a pain and takes some time, but your tomorrow self will thank you!

  • 1 & 3/4 cup whole wheat flour (I usually substitute up to 1/3 of the flour with wheat germ-GREAT flavor addition!)     2ebhh3i%q06fzxlgdqgzcw
  • 2 tbsp honey
  • 1&1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups Kefir
  • 2 large eggs (beaten)
  • chopped walnuts/blueberries

Mix the dry ingredients, gently add (fold) the wet with a whisk. (add a bit of water if batter is too thick)

LIGHT TOUCH! Do not over-mix or else the pancakes will be tough. Pour onto a skillet and add the toppings before you flip the pancake.

When COMPLETELY COOL, freeze in a large ziploc bag with a small piece of parchment paper in between each pancake so that they don’t freeze into one big clump.  These pancakes are light and delicious and best of all, good for you!! (For extra “goodness,” you can substitute 1/2 cup of flour with wheat germ, adds great flavor.)

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