Sunday is the best day of the week in my opinion, and my favourite time on Sunday is the morning. After a week full of busyness with work and family, Sunday mornings seem to be when time slows down just enough to savour some of the little things in life. Like Sunday brunch for example. Growing up, pancake brunches were a tradition at my home and I always associated the smell of pancakes on the griddle with that lazy Sunday morning feeling. Now, with a family of my own, I long to recreate that mood. So instead of attempting my mother’s recipe (and invariably failing!), I searched the web for a healthy recipe that everyone would enjoy. I found the one that I really liked, and modified it to suit our tastes and the ingredients we typically have in our pantry. I love this recipe because not only are these pancakes healthy, full of fibre, and low-fat, but they only have 2 teaspoons of sugar for the whole batch and they are delicious!
- 2 cups whole wheat flour (I often substitute one cup of whole wheat flour with one cup of oat flour)
- 4 1/2 tsp baking powder
- 1/2 tsp salt (optional – I often forget to add this)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger (optional)
- 2 tsp sugar (I tend to use palm or brown sugar)
- 2 large eggs
- 2 cups + 2 tbsp fat free milk (almond milk also works well)
- 2 tsp vanilla
- 1 mashed ripe banana or 1 cup of unsweetened pumpkin (I’ve also used 1 cup of apple sauce successfully)
- cooking spray
Mix all dry ingredients in a bowl and sieve to remove any lumps. Blend wet ingredients and add them to the dry ingredients. Mix well with a spoon, removing all dry spots and lumps. Heat a large skillet on medium heat. Lightly spray oil to coat and pour approximately 1/4 cup of pancake batter per pancake. When the pancakes start to bubble and the edges begin to set, flip the pancakes over. Repeat with the rest of the batter. This recipe makes about 14 pancakes. Enjoy!