100% Whole Wheat Pancakes

My husband and I have found out that it's time to stop eating all the sweet stuff and instead opt for a lower carb less-sweet diet.

I'm not a stranger to cooking, I cook most of our meals except maybe one or two a month on my own from scratch. Now my task is to try and make my old standby recipes as well as some new ones healthier.

First......Whole Wheat Pancakes!

These turn out very light, fluffy and very tasty and if you decide to use "white wheat" flour, you'll probably never know the difference.

There is also no sugar added to this recipe, instead I have used Splenda. Some things made with Splenda do tend to suffer, but these turn out very well and I don't miss the sugar in any way. 

Flip when bubbly!

Look how high these get!

This recipe makes 10 pancakes if you use a 1/4 cup measure to ladle the batter into the pan.  

Ingredients:

•   2 cups whole wheat flour
• 1 3/4 cups water
• 2/3 cup powdered fat free milk 
• 2 tablespoons baking powder
• 2  eggs, beaten
• 2 tbsp butter buds butter substitute (this may be left out)
• 3 tablespoons Splenda
• 1 teaspoon salt

Directions:

1. Combine the whole wheat flour, the powdered milk, baking powder, Splenda and salt in a large bowl. 
2.  Combine the beaten eggs and water then slowly mix into the powdered ingredients.
3. For best results, let the batter sit about 10 minutes.
4. Using a 1/4 cup measure, ladle batter into skillet preheated to medium heat. 
5. Flip when bubbles form on top.

Alternately, if you do not have any powdered milk, you may use 1-3/4 cup of whole milk.  Also, instead of the butter substitute you may use 1/4 cup of melted butter or you can omit it all together without any ill results.