A great pancake makes for a great quick dinner!

Am I the only wife out there that feels zero desire to make a normal meal when the hubby is not home for dinner? My husband travels a lot for his consulting business, which means I am off the hook a lot. It’s not like he expects anything special when he is home, but I like to make him something nice when he is home.

I do a lot of breakfast for dinner when he is gone. Quick, easy and I like to do the whole grain path as well, so healthy.

This recipe is also amazing using all white flour or 1/2 and 1/2. If you are feeling extra indulgent, the original recipe calls for a 1/2 cup of oil, but I cut it down to 1/3 to try to make it a bit healthier. My kids love this recipe so much that they refer to them as “the real pancakes”…..as if all other pancakes I make are cheap imitations. At least they appreciate a great pancake when they have one!

Whole Wheat Pancakes

Print Recipe

Yield: 20 pancakes 1x

Ingredients

Scale

3 C whole wheat flour
2 Tb baking powder
1 tsp salt
3 C milk
1/3 C canola oil
2 eggs, separated

Instructions

In a large mixing bowl, whisk together the dry ingredients. Add the milk, oil and egg yolks. Mix together with the whisk, just until combined. Do not overmix!
Beat the egg whites until stiff and gently fold into your batter using a rubber spatula. Spoon pancake batter onto an electric skillet preheated to medium-high. Cook pancake on one side until set on the edges then flip

Notes

**To freeze, allow them to cool completely, then spread them in a single layer on a cookie sheet. Allow to harden, them place them in a freezer bag. To thaw, simply place them in the toaster!