Pancakes.
*swoon*
I'm not alone in my love affair with pancakes am I?
Pancakes are, by far, my favorite breakfast food. I haven't always had such an affection for pancakes. It actually all started when I was pregnant with Redmond. I craved pancakes all.the.time. I don't necessarily crave them all the time anymore, but they're definitely a favorite of mine.
I perfected this recipe years ago and I very rarely stray away from it. Redmond could even recite almost every ingredient at the age of three! See? We eat pancakes a lot!
In my opinion, buttermilk is a necessity when it comes to pancakes. Buttermilk, cinnamon, and vanilla makes these pancakes fluffy and sooooo delicious!
Whole Wheat Buttermilk Pancakes
Makes approximately 12 pancakes
Ingredients:
2 cups whole wheat flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1 tsp vanilla extract
2 cups low-fat buttermilk
2 eggs, slightly beaten
1/4 cup coconut oil, melted (canola oil or melted, unsalted butter will also work)
Directions:
1. In a large bowl whisk together the flour, sugar, baking powder, soda, salt, and cinnamon. Make a well in the center and add in the wet ingredients. Whisk together, getting any large lumps out (it's okay if your batter has some small lumps).
2. Heat a large skillet or griddle over medium-high heat. Drop the batter by 1/4 cupfuls (I use an ice cream scoop - it works perfect!) onto the hot griddle. Once the sides of the pancakes have firmed up and small bubbles appear on the top, flip them. Cook for an additional 2-3 minutes, remove and repeat with remaining batter. Serve with fresh fruit and maple syrup. Enjoy!
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1 tsp vanilla extract
2 cups low-fat buttermilk
2 eggs, slightly beaten
1/4 cup coconut oil, melted (canola oil or melted, unsalted butter will also work)
Directions:
1. In a large bowl whisk together the flour, sugar, baking powder, soda, salt, and cinnamon. Make a well in the center and add in the wet ingredients. Whisk together, getting any large lumps out (it's okay if your batter has some small lumps).
2. Heat a large skillet or griddle over medium-high heat. Drop the batter by 1/4 cupfuls (I use an ice cream scoop - it works perfect!) onto the hot griddle. Once the sides of the pancakes have firmed up and small bubbles appear on the top, flip them. Cook for an additional 2-3 minutes, remove and repeat with remaining batter. Serve with fresh fruit and maple syrup. Enjoy!
~ Sara :)
No comments:
Post a Comment