Low-fat whole-wheat Pancake Recipe
The perfect weekends starts with delicious frugal low-fat whole-wheat fluffy blueberry pancakes.
I thought to share with you my husband’s pancake recipe because pancakes consist of basic ingredients found in the pantry making pancakes the ultimate frugal breakfast.
By changing the consistency in the batter you can change the thickness in the pancake making them different types of pancakes depending on where in the world you live.
The French call them crepes, the Australians call them pikelets and the Scotch pancake is know as a scone. Pancakes are so famous that even he Americans use pancakes to celebrate the start of Mardi Gras, better known as “Shrove Tuesday” or “Pancake Tuesday” just before the start of lent, the christian preparation on Easter. It is the last time to indulge in foods that contained fat, butter, and eggs because these types of ingredients are not allowed during lent.
Whether you observe lent or not a pancake breakfast is the perfect way to start a weekend!
Here is my husbands famous Canadian style pancake recipe.
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Frugal fluffy low fat pancakes made from basic ingredients that are kept in your pantry. Healthy low-fat whole-wheat pancakes.
- 2 cups whole wheat flour
- 1/2 cup of bran
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 eggs, lightly beaten
- 1 cup low-fat buttermilk
- 2 tbsp agave nectar (optional or you can use sugar)
- 1 cup of blueberries (optional)
- Orange or lemon zest (optional)
- In a medium bowl whisk whole-wheat flour, bran flakes, baking powder, baking soda and salt.
- In a small bowl, whisk eggs, buttermilk, agave nectar and zest together.
- Make a well in dry ingredients and stir in egg and buttermilk mixture but don’t over-mix. Allow batter to rest for a few minutes.
- Preheat a large frying pan on medium to high heat and make sure to use a nonstick frying pan and oil, spray or butter to ensure pancakes do not stick to frying pan.
- Place 1/4 cupfuls of batter on to frying pan and sprinkle blueberries on top. Cook until the edges begin to dry and bubbles appear in the pancakes.
- Flip and cook for 1-2 minutes more.