These pancakes are so delicious, no one ever suspects they’re actually packed with fiber.

This particular recipe is enough to feed a large family.  We usually have enough left over to save some for quick breakfasts during the week.

Ingredients:

1 1/2 cups all-purpose whole wheat flour

3 1/2 tsp baking powder

3/4 tsp sea salt (regular is also fine)

1 Tbsp pure cane sugar (regular white is also fine)

1 1/4 cups low-fat milk

1 egg

3 Tbsp butter, melted

1 cup apricot puree*

1 tsp vanilla

1 dash of cinnamon

Directions:

I usually preheat my griddle on medium heat while I combine all the ingredients in a large bowl.  Don’t forget to lightly spray the griddle with cooking spray!  The griddle is at the perfect heat when a splash of water will dance on it before evaporating.

The batter will be a little thicker than traditional pancake batter.  Scoop the batter onto the griddle using a 1/4 cup scoop and a spatula to “smear” it into a flattish circle.

Brown on both sides and serve HOT or WARM.

We love warm 100% maple syrup over the top, although the taste is quite different from “traditional” syrup and may take a little getting used to.

Enjoy!

*If apricots aren’t in season, keep a jar or two of apricot baby food in the pantry.  We usually stock up on apricots from a local orchard near the end of the season and puree a few pounds to keep in the freezer.  A cup of watered down banana puree will also work in a pinch.

Related posts:

1. Peanut Butter Chocolate Chip Muffins
2. Zucchini Bread
3. Meat Sauce