Pancakes are a staple around my house.
For me they are my Friday night dinner, exciting I know.
I eat them Friday nights because they have been working well for me to have before long runs. Having a rather sensitive stomach when I run is a pain, so I was thankful when I finally figured out that pancakes work for me.
I try to switch up the kinds I make so that I don’t get tired of them, so this will definitely not be the only pancake recipe to appear.
Usually my pancakes only use all purpose flour because I was finding the whole wheat was giving me problems the next day running. However, I really disliked the idea of my pancakes basically having no nutritional value. Last week I decided to give whole wheat another try, and it seemed to be ok. I used a mix of whole wheat, oat, and all purpose flour in these. It not only gives them a nuttier taste, but changes the texture up slightly as well.
To keep my pancakes extra healthy I only use egg whites and omit the oil and butter and substitute unsweetened applesauce. I also keep them refined sugar free choosing to use honey to sweeten them instead, although agave nectar or maple syrup would also make great substitutions. The shredded apple in these keeps them extra moist and adds a nice sweetness and texture.
The key to getting fluffy pancakes is not to overmix the batter and to let it rest for about 10 minutes before cooking them….it always feels like eternity for me! So go ahead give these pancakes a try, have three or four knowing you don’t have to feel guilty for doing it!