Last night M and I were in a comfort mood. He has been putting in the hours at work and so have I. We went to the gym late and when we came home we just wanted to relax with some good comfort food in front of the tube, or in M’s case get back to work. I decided I was in the mood for breakfast, pancakes to be exact. What is more comforting than fluffy pancakes covered in maple syrup? But as we all know regular pancakes are not the healthiest option especially after putting in all that time at the gym. So I decided to make a healthier version and from now on will make no other! It was awesome, so awesome that I had it for breakfast this morning too!
Whole Wheat Low-Fat Buttermilk Pancakes
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 cup low-fat buttermilk
1 beaten egg
2 Tbsp. Honey
Whisk together all the dry ingredients and set aside. In another bowl whisk together all the wet ingredients. Add the wet to the dry while whisking to combine. DO NOT over mix, if it is a little lumpy that is ok. Just make sure you have no dry spots and you should be good. Let the batter stand for a few minutes, I waited about 15 or so. When ready heat a skillet and either spray with cooking spray or coat with butter. To keep the fat and calories in check I used butter flavor cooking spray. Drop 1/4 cup spoonfuls onto the hot griddle. Cook until you see bubbles and flip for another 1-2 minutes. These cook pretty quick and brown fast because of the wheat so be careful, no washing the dishes while these cook.
We enjoyed them with maple bacon and homemade pomegranate molasses and a fruit salad along side. Beautiful and yummy dinner/breakfast!
The pomegranate molasses is so easy to make you should make your own.
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice.
Combine all ingredients and bring to boil. Once at a boil lower the heat and simmer gentely for about 1 hour. Let cool completely and refridgerate for later use. YUM!