Healthy Whole Wheat Pancakes

I woke up this morning to the little one crying that he was, "so hungry." So I decided to whip up something that was both filling and healthy. I've been experimenting with replacing white flour and sugar in my recipes for a while now, and for the most part find it's easy to substitute whole what pastry flour for white flour 1:1. You can also use white whole wheat flour if you can't find ww pastry flour. Both flours allow for a lighter texture than regular whole wheat flour. Instead of white sugar I use raw turbinado sugar, since it is not processed with chemicals like white sugar, and it retains much of its nutrients. These substitutions go great in pancakes, so I made some of my favorite Whole Wheat Pancakes. They turn out light and fluffy every time, and you feel good about eating them.

Healthy Whole Wheat Pancakes

2 cups whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup turbinado sugar
1/2 tsp salt
2 1/4 cups buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted

Combine the flour, baking powder, baking soda, sugar, and salt in a bowl. Add the buttermilk, eggs, and melted butter. Stir the batter just until combined, it's OK if it's lumpy. Heat a griddle to medium hot and brush with a little butter. I just rub the end of a stick of butter lightly across the griddle. This will add nice grill marks to your pancakes, and give them that homey look. Pour 1/3 Cup of batter to form your pancakes. Cook until the bottom is a deep golden color, and the top has formed bubbles. Another way to tell if they are ready to turn, is the edges will loose the wet glossy look and become dry. Now flip your pancakes and cook for another 1-2 minutes, or until done. We like to eat our pancakes drizzled with a little honey and garnished with fruit, but your favorite syrup will work great too. Enjoy!

Tip: If you don't have buttermilk, add 1 tbsp white vinegar to 1 cup of milk, let sit a few minutes before using.

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