Frugal breakfasts are easy when you take a little time to cook on the weekends. I boil up a bunch of hard boiled eggs and make a double batch of Whole Wheat Pancakes to store in the fridge or freezer the rest of the week. They’re easy to reheat in the toaster or microwave. This recipe is adapted from the old red and white Better Homes & Gardens Cookbook we’ve had since we were married. It’s healthier than a box mix because of the whole wheat fiber, and it costs less, too!
- 1 1/4 cups white flour
- 1 1/4 cups whole wheat flour
- 4 Tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 eggs, beaten
- 2 cups milk
- 2 Tbsp canola oil
- Stir together flours, sugar, baking powder, cinnamon and salt.
- Combine egg, milk and oil; add all at once to dry mixture. Stir until blended but still slightly lumpy.
- Pour about 1/4 cup batter on hot, greased griddle or heavy skillet. Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about 16 4-inch pancakes.
NOTE: This is a double-batch. You can adapt this recipe by replacing the oil with applesauce, mashed banana or adding pumpkin (like my Pumpkin Pancakes). I like the basic recipe for bleary-eyed weekend mornings. Easy peasy.
This Whole Wheat Pancakes recipe is linked up to Happy Hour Friday at Happy Hour Projects, Whatever Goes Wednesday at Someday Crafts, Tasty Tuesday at Balancing Beauty & Bedlam and Fluster’s Creative Muster Party at Fluster Buster.
