Since I’m currently on an Evidence Based Medicine (aka research) rotation, I was lucky enough to get a snow/work-from-home day last week. It was glorious! I took full advantage of my snow day and started my day by making funfetti pancakes. Yes, I’m 26. There were no kids at my house…and I had sprinkles for breakfast. It’s totally fine ;). Of course later in the day I made a Funfetti Cake (recipe coming soon!) and Jordan said I was obsessed with sprinkles. Maybe I am =). I’m certainly not the first person to make funfetti pancakes. You’ll find recipes all over the internet, many of which start with cake mix. I’m not exactly anti-cake mixes, but if I can make it from scratch, well, that’s even better. So I decided to take a basic white whole wheat pancake batter and add in some rainbow sprinkles. I also added in a little butter flavoring to give them a little more of that cake batter/funfetti taste that you get from the box mix. The perfect breakfast for a cold, winter day. Enjoy!
Whole Wheat Funfetti Pancakes
1 cup white whole wheat flour
2 1/4 tsp baking powder
1/4 tsp salt
1 large egg
1-1/4 cups fat free buttermilk
1 tsp vanilla
3 tbsp rainbow sprinkles
1/2 tsp butter flavored extract (optional)
1. Mix all dry ingredients in a bowl. Add wet ingredients and whisk to combine. Gently fold in sprinkles.
2. Heat a griddle or nonstick skillet over medium heat. Using a 3 tbsp scoop, portion batter onto preheated skillet. When there are lots of bubbles and edges appear slightly dry, flip and cook about a minute more. Makes 12 pancakes.
Nutritional info (per pancake): 64 calories; 1.3 g fat; 10.8 g carbohydrates; 1.0 g fiber; 2.6 g protein.