Pancake Breakfast

I decided to make myself a little bit of a special breakfast this morning, it being Sunday and all. I had leftover low fat buttermilk in the fridge from making last week’s scones so I thought why not whip up some buttermilk pancakes? I used the whole wheat pastry flour I had in the pantry but next time I think I would switch to white whole wheat four or regular whole wheat flour because the pastry flour was a little too tender. They still tasted great though! I made myself a slice of turkey bacon as well and sprinkled 5 grams of toasted walnuts on my pancakes along with a bit of real maple syrup. yum! I had a kiwi on the side 🙂 The entire meal was about 400 calories.

Breakfast is my favorite meal of the entire day…I love experimenting with new breakfast foods and cooking breakfast and eating breakfast! I LOVE oats but when I have more time I love to make homemade belgium waffles in my waffle maker, poached eggs on homemade toast, french toast, pancakes…I modify the classics to be healthier and never ever feel guilty eating them! Sometimes I even make breakfast for dinner…!


Whole Wheat Buttermilk Pancakes

Makes 6 pancakes

1 cup white whole wheat flour

1 tsp baking powder

1 tbsp natural cane sugar

9 ounces low fat organic buttermilk

1 large egg, beaten

1 tbsp melted butter

1. Combine the dry ingredients, mixing with a fork.

2. In another bowl add the beaten egg, buttermilk and melted butter. Add to the dry ingredients–don’t worry if the batter is a little lumpy, just don’t overbeat it!

3. Heat up a skillet on med/high heat. Spray with canola oil spray or brush with melted butter. Pour batter and flip when bubbles appear around the edges. Serve with pure maple syrup 🙂

Per 2 pancakes: 229 calories, 7 grams of fat

Have a great day—I’m off to Whole Foods to do some grocery shopping! 😉

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