This healthy whole-grain pancake recipe uses 100% whole-wheat flour, pumpkin pie spice, applesauce and molasses for the unmistakable gingerbread flavor. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
2 (4-inch) pancakes
219 calories; protein 7.2g; carbohydrates 35.3g; dietary fiber 3.3g; sugars 12.1g; fat 6.1g; saturated fat 1g; cholesterol 33.5mg; vitamin a iu 80.7IU; vitamin c 0.9mg; folate 7.7mcg; calcium 183.2mg; iron 4.8mg; magnesium 26.1mg; potassium 264.4mg; sodium 443.3mg; added sugar 7g.