Best Easy Healthy Pancake Recipe (Makes Waffles Too!

• Vegetarian

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour, white

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/4 cups Milk

Found on kristineskitchenblog.com

Description

Ingredients

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• ½ cup unsweetened applesauce
• 1 ¼ cups milk (whole milk is best in this recipe)
• 2 tablespoons honey (or pure maple syrup)
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted

Directions

• In a large bowl, whisk together white whole wheat flour, baking powder, baking soda and salt.
• In a medium bowl, combine eggs, applesauce, milk, honey and vanilla. Whisk until smooth. Whisk in melted butter. (The batter will be thick, but avoid adding more milk or your pancakes may turn out flat rather than light and fluffy.)
• Pour the wet ingredients into the dry and whisk until just incorporated. Its ok if a few lumps remain; try not to over-mix.
• Heat a griddle or skillet over medium heat. (Let batter rest for 5-10 minutes while griddle heats.) Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom side of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm in a 200 degree oven while you cook the rest of the pancakes.
• To make waffles, prepare batter as directed above and then cook according to your waffle makers instructions.
• Pancakes and waffles keep well in the freezer. Let cool completely and then freeze in a zip-top plastic bag.