You guys, these pancakes are FAB. You have got to try them. I dare you to eat them and not moan a little! ;) haha They are warm, fluffy, moist, good-smelling….ahhhh. :)
Best of all, they are totally clean! (For more clean recipes and tips, click here.) Um, have we ever talked about Bisquick?
I know some of you grew up on it and I know it is convenient but seriously, it is so bad for you! (That goes for any kind of pre-made pancake mixes – store-brand or not.) I’m not judging – I just genuinely want you to eat healthier food! For years I used the Aldi’s-brand pancake mix, because, let’s face it, it’s super easy and was a quick way to satisfy my occasional hunger for pancakes. But I haven’t bought pre-made mix in years and don’t ever plan to again!
I totally encourage you to try this pancake recipe this week – CT is supposed to get 18 inches of snow Tuesday-Wednesday so I’ll most likely be making them Wednesday morning. I know most of you are also getting snow this week, so it’s a perfect week to try them!
Please DON’T get freaked about about the word buttermilk – I have made these several times with a sour milk substitute and they come out perfectly fine! (Add 1 T white vinegar plus enough milk to make 1 C of milk, and let it sit for 5 minutes for adding to your recipe.)
Whole-Wheat Cinnamon Buttermilk Pancakes
(Courtesy of Better Homes & Gardens; pages 128-129
in the pink cookbook if you have it, too)
1 C whole wheat flour
1 T brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon (my own addition)
1 beaten egg* (or 1 T ground flaxseed and 3 T water – my own addition)
1 C buttermilk or sour milk (see above)
2 T cooking oil
Combine dry ingredients. Make a well in center of flour mixture and set aside. Combine wet ingredients, adding all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Pour about 1/4 C batter at a time onto a heated, lightly greased skillet to make the pancakes. Cook over medium heat about 2 minutes on each side. Makes about 10 or 11.
Serve with REAL maple syrup and REAL butter! Just say no to Aunt Jemima’s and Country Crock! lol (Maple syrup is very high in sugar, though, so I wouldn’t recommend making this every morning. Although you might want to……)
*I sub flaxseed a lot in baked goods, NOT because eggs are bad for you, but because it’s an easy way to get extra fiber and some omega-3s. Plus, I like to use flaxseed when I make pancakes for Luke, in case the edges don’t get completely and utterly dry – it just makes me feel safer.
P.S. If you love the convenience of a ready-made mix, I encourage you to look into this Homemade Bisquick Mix at A Heart for Home. I’ve never tried it, but I printed it a while ago and I’m saving it for when I have a bunch of kids who eat the pancakes faster than I can put them on the skillet. :)
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