Serve up something extra fluffy this winter.
For those who like a nice warm breakfast to kick off the day, opt for the whole wheat pancake option for a perfect filling morning meal. Created by Lane Odle, publisher of www.missalaneyus.com, these buttermilk pancakes are sure to melt in your mouth.
Whole Wheat, Buttermilk Pancakes
Makes about 9 pancakes
1 cup buttermilk
2 tbsp. coconut oil, melted
2 tbsp. raw or regular honey
1 tsp. vanilla extract
Zest from 1/2 a lemon
3/4 cup and 2 tbsp. wheat flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1. Heat a non-stick pan or griddle to medium-high heat.
2. In a large bowl, beat eggs. Next, stir in buttermilk, coconut oil, honey, vanilla and lemon zest with a whisk until combined.
3. To the bowl, add the remaining dry ingredients. Stir until just combined. The batter will be lumpy. Do not over mix.
4. Now, pour the batter, a 1/4 cup at a time (Odle uses a measuring cup for this.) in to the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set up.
*Making pancakes for a crowd? You can always pile them on to a baking sheet as they finish and keep them warm in an oven set to low heat.
For more mouth-watering recipes, visit Miss Alaneyus online.