Got in a good track workout this morning. Alarm clock went off at 5:15, and I didn’t really think I was going to be running today. I’m kinda sore from the weekend miles, so I was planning to wimp out and do some yoga “for stretching” while Eric ran the track. Well, after the warm up my legs loosened up, and I was able to finish the workout with him.
Knowing that I get to go into work later today, Eric was asking for pancakes. I have yet to replace the Bisquick box, so I had to get out the flour and make these babies from scratch. Since breakfast is an important meal to kick start the metabolism, I like to include fiber and protein for that sustaining energy. So I made them with whole wheat flour and ground flax. They tasted yummy, and were a switch from the usual
eggs and toast. This recipe is a great starting point for homemade pancakes with extra nutrition. Until next time, here is what we’ve got…
Whole Wheat Pancakes
1/2 cup whole wheat flour
1/3 cup all purpose flour
3 tablespoons ground flax
3/4 tsp baking powder
1/4 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1 tablespoon brown sugar
2 tablespoons canola oil
1 1/4 cup skim milk
1 egg, beaten
Whisk together dry ingredients in large bowl. Add oil, egg, and milk to the bowl and stir just until combined. (Slowly add milk, until it gets to the desired consistency. This recipe produces thinner pancakes, so add less milk if you want them thicker!) Coat griddle with cooking spray and heat over medium. Pour batter onto griddle; flip when bubbly. Enjoy!
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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