Craving for something sweet doesn’t always have to mean the moment we swallow the last bite of it we’re to start worrying about the extra calories or thinking about what to cut from our next meal to make sure it “doesn’t show.” Sweets can also be healthy and, what’s most important for the vast majority of women, not laden with calories. The whole-wheat cinnamon pancakes, with a topping is the choice. This will makes 8 servings/24 pancakes.
Ingredients:
- 2 cups whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 to 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup low-fat yogurt
- 1 cup nonfat milk (more can be added to thin the batter)
- 4 tablespoons canola oil (and some more for the pan)
- 2 large eggs.
How you do it:
Take a small bowl and mix the dry ingredients together, and then set aside. In another bowl, a larger one preferably, whisk the milk, yogurt, oil and the eggs, and then add the dry ingredients, mixing evenly until they are moistened. If the batter is too thick, add more milk to it until you make it exactly as you want it.
Take a skillet or a griddle and brush it with canola oil, and use about three tablespoons for each pancake. Cook for approximately two minutes, until you notice that the surface of the pancake begins to form bubbles, and some of them have even popped. Flip it and then cook for another two minutes. Wait until they’re only warm and then serve with a topping of your choice.
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