“Why would anybody ever eat anything besides breakfast food?” When it comes to breakfast, I’m always pro-pancakes. Over the weekend I whipped up a quick & easy Weight Watchers friendly batch of Whole Wheat Pancakes and I was pretty happy with the way they turned out. At only 4 points plus for two pancakes, they’re perfect if you’d like to treat yourself to a special breakfast. Here’s what you need: 1 cup Whole Wheat Pancake Mix (Krusteaz, Aunt Jemima, etc.) 1 cup Unsweetened Vanilla Almond Milk 3 Tablespoons of Egg Whites 1 Tablespoon Canola Oil Mix all of the ingredients together in a large bowl until blended. Heat a skillet or griddle to Med-Low. Drop 1/4 cup of your pancake batter onto the warm skillet. When the edges start to bubble, flip them over and cook until golden. Top them off with light syrup or a little almond butter, and serve them with some fresh fruit for a filling breakfast.