Perfect Pancakes

by Alexandra

What I’ve noticed about Whole Wheat Pastry flour is that it allows for the same fluffiness as all-purpose flour, with out compromising flavor, or nutrition

Toss 1-1/2 cups of whole wheat pastry flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg into a bowl. Then, sift! Sifting is vital!

In another bowl, whisk 1 egg with 1/2 teaspoon vanilla, 1 tablespoon olive oil (or melted coconut oil) and 1 tablespoon honey. Slowly add 1 cup plus 2 tablespoons of buttermilk. For best results, be sure all ingredients are room temperature.

Please excuse the horrible photo

Add the dry ingredients all at once to the wet, whisk lightly, just until combined. There will still be lumps!

Spoon batter onto a preheated griddle. Cook for 30-40 seconds on each side. Sprinkle with chocolate chips, carob chips, chopped or dried fruit, nuts or even cheese before flipping.

The pancake on the left is over-done! Don't do that!

Serve warm, with yogurt, fresh fruit, or real maple syrup!