Saturday, December 5, 2015

Whole Wheat Buttermilk Pancakes

I used to think pancakes were only for weekends and special occasions. Then I had four kids and I realized I was doing them no favor by starting their day with a bowl of Lucy Charms. An hour after breakfast my little guy is asking for snacks! Don't get me wrong. Anything is better than nothing, and we still have our share of cereal days, but it is pretty easy to whip up some pancakes before school while the kids are getting dressed. They leave the house full and although I hate it when my kitchen smells like maple syrup and I take them to school in my pajamas, it is kind of a win.

These pancakes, are good, but they taste a bit healthier than my go-to recipe. My little guy took a bite and asked, "Why did you make these?" I typically don't use whole wheat flour, so it was a taste adjustment for him. That said, they are really good. Filling and hearty, I prefer to top them with something a bit more substantial than just syrup. Peanut butter and sliced bananas with syrup is an acceptable option.  Berries or a chunky jam is an excellent choice as well. And, of course, whipped honey. Or even a fried egg, which is how my husband usually eats them.

Whole Wheat Buttermilk Pancakes

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbs sugar or honey
  • 2 eggs
  • 2 tbs vegetable oil 
  • 2 cups buttermilk
  1. Mix flour, baking powder, baking soda, and salt. In a smaller bowl, whisk together sugar, 2 eggs, oil, and buttermilk. 
  2. Add wet ingredients to dry and mix until just combined. 
  3. Heat frying pan just below medium heat. Grease with non-stick cooking spray or butter. (Really, don't forget this because this particular batter sticks to the pan easily!)
  4. Use a 1/4 cup measuring cup to form pancakes. Cook until bubbles form on pancake, then flip and cook until done, about 30 seconds- 1 minute longer.

Bake the bread. Share the slices. 

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