Christina's Whole Wheat Pancakes
2 large eggs
2 cups whole wheat flour
1/4 cup ground flax seed
1 1/2 cups milk
2 tbsp granulated or packed brown sugar
1/4 cup unsweetened applesauce
2 tbsp baking powder
1/2 tsp salt
2 tsp vanilla
optional: 2 ripe bananas, mashed (I highly recommend if you have some!)
Beat eggs in medium bowl until fluffy. Beat in remaining ingredients until smooth. For thinner pancakes, stir in additional milk by 1-2 tablespoons at a time.
Heat griddle or skillet over medium heat or to 375. If necessary, spray with nonstick cooking spray. Pour about 1/4 - 1/3 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook on other side until golden brown.
I like to top mine when they are hot with a bit of peanut butter and fresh berries instead of syrup for a healthier option.