Healthy Whole Wheat & Buttermilk Pancakes

On my quest to begin finding healthier, more wholesome breakfast options, I came across this winner, and now my kids won't let me go long without making these!  They are great if you make a double batch, and stick a few away in a baggie in the freezer for quick school mornings.  They re-heat easily in under a minute in the microwave, and my kids swear they taste just as good as the day I made them. This recipe is originally from Ellie Krieger’s Cookbook, “The Food You Crave,” but I deliciously supercharged it with flaxseed!  It is one of my absolute favorites, because it’s not obvious that it’s so darn healthy!  The whole wheat flour and flaxseed are wonderful sources of fiber and whole grains, but the cakes are still fluffy thanks to the buttermilk and tiny amount of plain flour!

Healthy Whole Wheat & Buttermilk Pancakes Recipe

 

Ingredients

•    3/4 cup whole wheat flour
•    1/2 cup all-purpose flour
•    1/4 cup ground flaxseed
•    1 1/2 tsp baking powder
•    1/2 tsp baking soda
•    1/4 tsp salt
•    2 large eggs
•    1 cup lowfat buttermilk
•    3/4 cup nonfat (or soy, almond, or rice) milk
•    1 tbsp honey
•    1/4 tsp vanilla extract
•    Cooking spray

Instructions

Whisk together all the dry ingredients in a large bowl, then set aside.  In a medium bowl, beat together the eggs buttermilk, milk, honey, and vanilla.

Place a nonstick skillet or griddle over medium heat, and spray the cooking spray lightly on the surface.  Stir the wet ingredients into the dry ones, only long enough to mix them together.  Batter may be slightly lumpy.  

Ladle the batter into the pan in small amounts, and wait for the cakes to form bubbles on top before flipping them.  After about 1 1/2 minutes on each side, or until they are golden brown, remove the cakes from the griddle and serve.

 I keep it interesting for the kids by adding a tiny amount of mini chocolate chips or blueberries to the batter as the cakes cook up!  The kids add protein by dressing the pancakes up with a tablespoon of peanut butter.  Then they top them off with just a dollop of low-sugar syrup or a drizzle of pure maple syrup!  Yummy, healthy, goodness for breakfast!  (Pictured is the pancakes with a homemade strawberry sauce and a shake of confectioner's sugar over them.)

Tell me what you think of these after you've made them...I can't wait to hear from you on my Facebook page, Coach Bess!

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