Kick you in the Face Pancakes! Kid (and adult) tested!

In my house you can count on a few things, the door is always open for friends and family, the oven or stove is usually on, music is usually blaring from somewhere, and at least once a week I am making clean pancakes for my kiddos and whoever else wants them.  Pancakes are so much fun because they are easy and you can do so much with them to add flavor and still keep them healthy.  Adding fruit, oats, almonds, and other ingredients ensure that you get a variety each time! 
Pancakes have become somewhat infamous with my circle of friends and family.  Notably, my three-year-old once threatened our beautiful Golden Retriever Molly that she would, “Kick you in the face if you take my pancakes.”  Rather than assume my little one had emerging anger issues I decided to assume that my pancakes were just THAT good, a person would resort to violence to protect them.  Thus, “Kick you in the face pancakes” they became! 
Last night I had some good friends over for a pancake fest of epic proportions!  My testers were my two girls, Taylor and Caitlyn, neighbors Casey and Kennedy, my friend Brad, my friend Kim, and her two kids Hunter and Madison.  I got some very enthusiastic and FULL taste testers at the end of the night!  With a big glass of skim milk or a couple pieces of turkey bacon or sausage, this makes a delicious, balanced, and clean meal!

Carrie’s Kick you in the Face Pancakes

Ingredients

2 cups whole wheat flour

2 1/2 cups organic skim or soy milk

1 whole egg

3 egg whites

2 tsp. vanilla

1/2 tsp. nutmeg

1 Tbsp flaxseed

1 tsp. organic cinnamon

2 Tbsp wheat germ

1 tsp. honey or agave nectar

2 tbsp sweet potato puree

Non-stick organic olive oil spray (for the skillet or griddle)

Some Optional Ingredients (items I add directly to the batter alone, in combinations, or as toppings:

1/4 cup blueberries (or any berries)

1 banana sliced (great ingredient combined with the dark chocolate or slivered almonds!)

1/4 cup dark chocolate pieces

1/4 cup oatmeal flakes

1/4 cup slivered almonds

Directions
Step 1 – Mix all ingredients in a large mixing bowl careful to remove any lumps.
Step 2 – Ladle the batter onto a skillet or griddle (that’s been preheated) and with the olive oil spray between each batch. Keep the heat at medium to medium high. Using high heat will burn the pancakes before they are cooked through.  Pancakes are ready to flip when the edges are bubbling.
Step 3 – Cook until they are cooked through and serve, topped with sugar free syrup or honey. I also make a great sugar free blueberry syrup! 
Enjoy!