My sister Lindsey and I have a huge distaste for store bought pancake mixes. We've always made buttermilk pancakes from scratch for our kids. They taste amazing. We know exactly what goes in them, and can pronounce every ingredient in them without a college degree.
Last year I had come across a whole wheat buttermilk pancake that was actually quite good. It was around the time of my Get Fit Challenge, and even though whole wheat is quite healthy, I felt I needed to adapt the recipe to make it fit in with the nutritional direction I was going in.
So I swapped out some ingredients with a few delicious ones I have fallen in love with. Agave Nectar has become my go to sweetener in place of honey for almost everything. It doesn't give a spike to your blood sugar like honey does, making it a great substitute if you are a diabetic.
Greek Yogurt has got to be just about the best thing ever created, and is an amazing swap for buttermilk in these pancakes. If you've never tried it before, you must. Rich and creamy, even the non-fat version will make you do a double take, making you wonder if you accidentally picked up a full fat version.
Now, I've never been one much to drown my pancakes in maple syrup. I prefer a simple dusting of powdered sugar and some orange marmalade...sometimes peanut butter. I just prefer the fresh taste of a fluffy home made pancake with a touch of sweetness- and fluffy these are, which can be difficult to come by in a whole wheat pancake.
It's unusual to find a whole wheat pancake that is not only nutritious, but delicious and kid friendly as well. This recipe may just find your kiddos waiting impatiently for theirs...
More Than Whole Wheat Pancakes
1 c whole wheat flour
2 tsp baking powder
1/2 tsp kosher salt
2 Tbs Agave Nectar
1/2 tsp vanilla extract
1 Tbs olive oil
1/2 c skim milk
1/2 c non fat Greek yogurt
In a large bowl whisk together the agave nectar, vanilla extract, olive oil, skim milk, Greek yogurt, and eggs.
Stir in the whole wheat mixture until just combined. Do not over mix.
Pour approximately 1/4 c batter onto medium hot non stick griddle, slightly buttered. When batter bubbles slightly and looks a little dry around the edges, flip and cook on other side until pancake has risen and is nicely browned.
Makes approximately 7 pancakes (4").