100% Whole Wheat Pancakes

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Step: 1

Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).

Step: 2

Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Per Serving: 410 calories; protein 15.9g; carbohydrates 57.2g; fat 15g; cholesterol 98.5mg; sodium 874.5mg.

Eat best breakfast to start the day had become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to take on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feeling full longer, and not want likely grab a side food out of the street food before break .

Making fruit a at 7.00 clock habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the table next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.