I like pancakes, sometimes. They’re homey and great for the times that I want a sweet and hearty breakfast/brunch, but I often am content with eggs and avocado. If I do want pancakes though, I try to make them as “healthy” as I can by making them whole wheat. My husband claims he can tell the difference, but I honestly can’t. I think he’s just trying to give me crap for making everything whole wheat. These are fluffy, wonderful pancakes that give their non-whole wheat counterparts a run for their moolah.
- 1 large egg
- 1 Tbsp organic brown sugar or coconut sugar (omit if you don’t want sugar at all)
- 1/8 cup olive oil
- 1 cup buttermilk (or 1 cup milk with 1 Tbsp vinegar, let sit for 5 minutes)
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- Blueberries, chocolate chips, bananas, optional
- Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until just combined, lumps are okay!
- Ladle batter onto a hot, oiled griddle or skillet and top with any toppings you want. When bubbles form on the surface, flip to the other side and cook until both sides are golden brown. Serve immediately, with your choice of fixin’s.
Adapted from Inquiring Chef.