Top of the Mornin'

Wheat generally gets a bad rap. For many, wheat represents "too healthy", "too heavy", "not tasty". I get these kind of comments when I try to serve whole wheat pasta, whole wheat tortillas, etc. There are few times I never get comments though...whole wheat bread, whole wheat cinnamon rolls and whole wheat pancakes. My husband thinks these WW pancakes are far tastier than their white counterpart. That is his opinion, judge for yourself.

Whole Wheat Pancakes

This recipe is great because you make a big batch of mix, then just stick it in your freezer and use as needed.

You start by combining WW flour, sugar, powdered milk, salt and baking powder.


Mix them all together until all ingredients are well incorporated. This is your base mixture. Use what you need, then store the rest in the freezer or refrigerator.



In a separate bowl, add an egg, water and oil.




Whip it up until it is nice and frothy. By doing this, you add lightness to your pancakes...tricky isn't it :)!




Now mix a portion of your dry ingredients with your wet ingredients.

Blend until just mixed.

Throw them on the griddle and wait for the magic!

Watch for the bubbles to appear...then flip!

Nice golden color...you are wanting to take a bite right now aren't you!

AAhh, the finished product. So tasty, so good for you, so easy! Whip some up this week!

Whole Wheat Pancake Mix

8 cups whole wheat flour

2 1/2 cups powdered milk

1/2 cup sugar

4 teaspoons salt

5 tablespoons baking powder

Mix all dry ingredients. Store in refrigerator or freezer.

To use mix:

1 1/2 cup mix

1 egg

2 tablespoons oil

3/4 cup water

Beat egg, water and oil, then add mix.

Makes approx. 8 medium sized pancakes