Low-fat Wholegrain Pancakes

Using a non-stick pan of sorts is a must for this recipe.  I use a cast iron pan, but the pancakes do stick and are not quite as nice looking as ones that I used to make with oil.  And, eventually you have to add more oil to the cast-iron pan.  I just serve the oilier pancakes to my other family members who can afford to eat the extra calories. (P.S. I’m back on my Eat to Live kick, and blogging about it.  So subsequent recipes are probably going back to the fatfree variety after all the cakes and goodies that have made up the blog as of late.)

1 cup whole wheat flour
1 cup spelt flour
2 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup unsweetened soy milk
1 cup water
4 tablespoons unsweetened applesauce
2 tablespoons corn starch or flax meal


  1. Preheat non-stick skillet to medium-low.
  2. Sift and stir together dry ingredients in large measuring cup or small mixing bowl.  In another small bowl, whisk together wet ingredients.  Pour wet into dry and stir, just to combine.
  3. Pour desired amount of batter into pan (smaller pancakes are easier to flip, but bigger pancakes are more impressive!) and cook until bubbles are forming throughout pancake and edges are cooked.  Flip and cook for another minute.  Remove from pan and repeat until batter is used.  Serve warm with jam or syrup or other favourite topping!

Makes four servings.  Approximately 282 calories, 2.1 grams of fat and 9.4 grams of protein per serving.


~ by AmyLL on July 20, 2008.

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