We all really like these pancakes.  Andy especially loves these fresh off the griddle.  I omitted the butter and replaced the white flour with King Arthur’s white whole wheat flour.  It is less dense than whole wheat and the pancakes look whiter which seems to have big appeal.  Mixed with buttermilk, eggs, and chips – these are very yummy and healthier than the norm (OK, I know the chocolate isn’t health-food, but you can add blueberries, rasberries or bananas instead.)  I slip in a little flax-seed and I’m extra happy.  As you may know, I have whole wheat pancakes in the blog – but these are what I tend to make most (for Andy).  Experiment, pick your poison and enjoy-

Look to the bottom of the whole wheat pancake recipe for photos and directions on how to freeze the pancakes and reheat for early school mornings…

buttermilk pancakes (adapted from smittenkitchen.com – which was originally adapted from Martha Stewart’s Original Classics Cookbook):

2 cups white whole wheat flour
2 tablespoons ground flax-seed
2  teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, slightly beaten – room temp
1 teaspoon vanilla
3 cups buttermilk
chocolate chips (to taste)
or, blueberries, raspberries or banana
(if you want to add butter you can add a bout 3-4 tablespoons, melted)

In a medium large bowl, whisk together the flour, flax-seed, baking powder, baking soda, salt and sugar.  Set aside.

Measure the buttermilk in a large liquid measuring cup – and add the eggs and vanilla to the buttermilk.  Mix a bit.

Pour the buttermilk mixture into the dry ingredients – and mix until just incorporated.  Stir in melted butter if desired.   Stir in chocolate chips, blueberries, rasberries or banana slices.

Lightly grease pans and heat over medium heat.  Pour batter onto hot pan.  I use a little less than a 1/4 cup per pancake.  Turn when the pancakes have bubbles on top and are slightly dry around the edges.  These can be tricky to flip – they are delicate but you’ll get the hang of it.  Cook other side until lightly browned.

I find I have to lower the heat as I cook the pancakes – eventually cooking on low – otherwise my pancakes burn.

You can keep the finished pancakes in the oven at 180 degrees.  Alternately, let pancakes cool – and wrap by 3’s in plastic wrap and freeze for healthy pancakes on the fly.  Enjoy!

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