Buttermilk Pancakes

My family loves these pancakes especially for supper.  With the addition of whole wheat flour and coconut oil, they are a bit healthier.  Serve them with bacon or sausage to balance out the carbs. 

Ingredients:

2 eggs

3/4 c unbleached flour

3/4 c whole wheat flour

1 1/2 T baking powder

3/4 t baking soda

3/4 t salt

1 1/2 T sugar

1 1/2 c buttermilk ~may need a bit more if pancakes are too thick~

3 T coconut oil, melted

Directions:

1. Combine flour, baking powder, baking soda, salt and sugar.
2. Beat eggs; whisk together with buttermilk and oil.  
3. Add to dry ingredients, mixing until mixture is smooth.  You may need to add more buttermilk to thin batter.
4. Use butter or bacon drippings to grease a hot griddle.
5. Pour pancake batter onto griddle; watching for bubbles.  Flip.  Serve hot.

Tips:

• If you don't have buttermilk, simply squirt a bit of lemon juice into measure cup and fill with milk.  Let sit and sour for a few minutes.
• The 1 cup prep bowls from Pampered Chef are perfect for melting butter and coconut oil.
• The Batter Bowls from Pampered Chef are great for mixing and pouring pancakes.  I usually mix the wet ingredients in the Small Batter Bowl and the dry ingredients in the Classic Batter Bowl

Click Here to Print Recipe:

Large Bar Pan by Pampered Chef