During December 2011, I experienced 3 gallbladder attacks within a week and a half. Although I don't think my diet was THAT bad before this happened, I decided after the third one to drastically alter my eating habits. So, for at least the next couple of months (until my baby comes), my goal is to seek out and share low-fat, high fiber, and low-sugar recipes. I figured as long as I was figuring things out for myself and my family, I may as well share what's working!

January 8, 2012

Whole Wheat Buttermilk Pancakes

My kids LOVE pancakes.  And by LOVE, I mean that for our family of 5, (which includes 3 kids, ages 2-6), I have to triple my usual recipe because my kids will fill their hollow legs with pancakes.  I've tried "healthifying" my favorite recipe in the past--and while it's fine, I wanted to try something even healthier this time around.  I found this recipe on allrecipes.com and took a few liberties in the name of experimentation.  I have to say, we were all quite pleased with how they turned out!  The kids kept asking for more, I was satisfied, and my husband even appreciated both the healthiness and deliciousness of these pancakes.  I will definitely be making these again! 

(Again--no pic.  Apparently, I need to store my camera in the kitchen!)

Whole Wheat Buttermilk Pancakes
Adapted from "Wheat Germ Whole-Wheat Buttermilk Pancakes" at allrecipes.com
Yield: 12 servings

1 1/2 cups Bob's Red Mill whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup wheat germ
2 eggs
1/4 cup unsweetened applesauce
1 tsp. vanilla
1 Tbls. agave nectar
2 cups low-fat buttermilk

Sift flour, baking powder, baking soda, and salt into large mixing bowl.  Stir in wheat germ.  Set aside.

In medium mixing bowl, beat eggs, then add applesauce.  Add vanilla and agave nectar; mix well.  Add buttermilk and stir until well combined.

Pour wet ingredients into dry ingredients.  Stir only until dry ingredients are moistened.  Let batter sit while pan/griddle pre-heats to 325 degrees. Spray cooking surface with non-stick spray.  Using 1/4 or 1/3 cup measure, pour onto hot griddle.  Flip when edges appear a bit dry and bubbles in pancake no longer fill in.

Serve with real maple syrup. 

(Our favorite way to eat them is with natural peanut butter and real maple syrup, but I'm not doing peanut butter right now.  And, the maple syrup was quite good by itself!)

NOTES: You don't HAVE to use pastry flour in this recipe, BUT--it's more finely ground than regular whole wheat flour, so the pancakes turn out fluffier. 

If you don't have agave nectar, you could use honey or even sugar.  Also, I didn't really measure the agave...I just eyeballed it.  But be warned, because of the differences in sweetening ability, you will need to use about 1 1/2 Tbls. of honey and 2 Tbls. of sugar to replace the agave.  Or, if you want, you could leave the sweetner out altogether.

No comments: