(No, I am not a food stylist... and didn't want to waste much time snapping a pic while Bill's pancake was nice and hot)
(This particular pancake was made right after one I had sliced bananas into the batter, thus the round(ish) spots on the pancake)
WHOLE WHEAT BUTTERMILK PANCAKES
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 Tbs. sugar (still yummy with only 2 Tbs.)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups low-fat buttermilk
1 Tbs. coconut oil, melted (can use canola)
1 large egg
1 large egg white
Cooking spray
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. Combine buttermilk, coconut oil, egg, and egg white; stir with a whisk. Add wet ingredients to dry, stirring just until moist.
Heat a nonstick griddle or skillet (OR A CAST IRON SKILLET) over medium heat; coat with cooking spray. Spoon batter onto griddle; turn when edges look cooked and tops are covered with bubbles. Serve with butter and syrup (AND HOMEMADE RASPBERRY JAM).
The cast iron skillet. This is a sad little misshapen pancake... probably the end of the batter in the bowl. But still so yummy!
Note: I LOVE to cut up a banana on the top of the uncooked side of a pancake just before flipping to the other side. Seriously so so good.
Whole wheat buttermilk pancakes are a nutritious breakfast option. They're made with whole wheat flour, which retains the bran and germ, providing fiber and nutrients. Buttermilk adds a tangy flavor and moisture to the batter. The result is a stack of fluffy, slightly nutty pancakes with a hint of acidity. They offer a healthier twist on traditional pancakes, making them a delicious and satisfying morning meal. My favorite is banana pancake as my mother used to make it for me every weekend. It is healthy and tasty both.
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