One thing my husband and I love doing is eating breakfast for dinner. We probably indulge in this fine tradition every two weeks or so. Since I have been trying to eat healthier and more low-calorie foods, I thought some homemade whole wheat pancakes would be wonderful, especially if you sprinkle in some dried apricots for sweetness and nutrients.
I used unbleached whole wheat flour that I got at Whole Foods. It was so cheap! I used organic dried apricots. I will warn you to get the darkened color dried apricots, as they are not treated with sulfur dioxide preservative, which the beautiful orange ones are to preserve the color. While the orange ones are much prettier, the dark colored dried apricots are better for you and I think they taste better. As I always believe, natural is better.
As for the recipe, it is very, very simple. I mixed up a second batch in about a minute. They are not very fluffy, but they are really delicious in flavor. I am not exactly sure how to get beautiful fluffy pancakes, but I do know how to get great tasting ones (or at least I like to think I do).
You can use almond, soy, or regular milk. I used almond milk because I think it is delicious (and very low calorie!). I also used an egg, but you can always substitute with an egg white or an egg substitute. I normally leave sugar out of recipes like this, but I love brown sugar in pancake batters. I don't use much, so do not feel too guilty when adding it. Lastly, feel free to use any of your favorite spices. I used some cinnamon and maybe a dash of nutmeg, but that is completely up to you.
Enjoy and God Bless!
