Pancakes are one of my favorite things to make on weekend mornings. However I am constantly, at the protest of my husband, trying to add all kinds of extra stuff to our pancakes. It's rarely a traditional pancake. I just can't help myself from throwing in something extra.
One recent Saturday, I whipped together this whole wheat version with blueberries, lemon, and chia seeds and I loved the outcome. The blueberries, lemon, and buttermilk add a delicious tang and I love the texture of the chia seeds. Since these pancakes freeze well, you can make up a big batch and save them for quick weekday breakfasts. I find the best way to freeze them is to place the pancakes on parchment paper in the freezer uncovered for 1-2 hours. Then once they are frozen and any moisture has been wicked away, place them in a freezer safe container or bag. To reheat, you can microwave them for 1.5-2 minutes or pop them in the toaster oven.
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