• 4 cups whole wheat pastry flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 4 teaspoons baking powder
  • 2 cups skim milk
  • 1 cups water
  • 2 teaspoons vanilla
  • 2 egg whites


  • In a large bowl, combine the dry ingredients together. (flour, salt, cinnamon, baking powder)
  • In a separate bowl, combine the wet ingredients together. (milk, water, vanilla, egg whites)
  • Create a well in the dry ingredients, pour the wet mixture into the well, and slowly fold together (There should be lumps in the batter)
  • Heat an electric skillet and lightly spray with non-stick spray. You may also use a nonstick skillet on the stove.)
  • Add batter to the skillet using a 1/2 cup measuring cup for 5 inch round pancakes or 1 cup measuring cup for 7 inch round pancakes
  • When there are bubbles covering the whole pancake, flip pancake
  • Remove from pan when golden brown on both sides
Pancakes Nutrition Facts

Serving Size

1 large (7 inch round) or 2 small (5 inch round) pancakes


6 – 12 Servings


Serve with nonfat Greek or regular plain yogurt and berries of your choice.