Whole-Wheat Buttermilk Pancakes

Hi there! As promised, I am so excited to share my recipes with you! This past weekend was filled with deliciousness and I am so happy to share a taste of it with you. Since pancakes are one of my favorite breakfasts, I've decided to share this recipe first. It's quick and easy and the perfect way to fuel your day. With complex carbohydrates from the whole wheat flour, and protein and fat from the egg and low-fat buttermilk, you're certainly filling your body with excellent nutrition. Just go-easy on the syrup (or not!) and you'll be starting your day with a heart-healthy meal.



Makes 12 pancakes, serves 4.
Adapted from Martha Stewart's Heart-Shaped Pancakes 

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg, lightly beaten
1 cup low-fat buttermilk
2 tablespoons smart balance (or I can't believe it's not butter), melted and cooled

Directions: 
Combine whole wheat flour, sugar, baking powder, and salt in a medium-sized bowl. In a separate small-sized bowl, combine egg, buttermilk, and smart balance. Add wet ingredients to dry ingredients and combine with fork or whisk until just incorporated. Let sit for 10 minutes.

Heat griddle to medium-high. When batter has sat for 10 minutes, it's time to prepare your griddle for pancake making! Testing with water - sprinkle a few droplets of water onto the surface of your griddle. If the water bubbles and bounces, you're all set to begin your pancake making. If the water just lays flat on the griddle, you'll need to let your griddle continue to heat up.

When your griddle is nice and hot, grease your surface with smart balance (or I can't believe it's not butter). Using a 1/4 cup measuring cup, spoon a quarter cup of pancake batter onto the griddle until your griddle is filled with your little cakes. Cook for 2 minutes and then flip with a spatula. Cook for two more minutes and then remove pancakes from griddle. Divide into four servings, and top with your favorite fruit and maple syrup.

If you're making more than one batch and want to keep the pancakes hot and fresh, keep the cooked pancakes in a 200º oven on an oven-proof plate. Just be sure to consume these within the half-hour, as the oven heat tends to dry the pancakes out relatively quickly!

I hope you enjoy these delicious whole-wheat pancakes as much as we did! I know they'll become a welcome addition to your weekend (or weekday!) breakfast ritual.

Enjoy your day. xoxo