On my quest to find more wholesome breakfast options, I came across this winner, and now my kids won't let me go too long without making these!

TIP: They are great if you make a double batch, and stick a few away in a baggie in the freezer for quick school mornings. They re-heat easily in under a minute in the microwave, and my kids swear they taste just as good as the day I made them.

This recipe is originally from Ellie Krieger’s Cookbook, “The Food You Crave,” but I tweaked just a couple things. It is one of my absolute favorites, because it’s not obvious that it’s a healthier pancake.

These days, we replace the whole wheat flour/white flour combo with gluten-free for my special needs. Deliciously, though, the cakes are still fluffy thanks to the buttermilk!

Healthy Whole Wheat & Buttermilk Pancake Recipe

How To Make It:

Ingredients:

•   3/4 cup whole wheat flour
•   1/2 cup all-purpose flour
(IMPORTANT - for our Gluten-free version, we replace these 2 flours with 1 1/4 cup Krusteaz Gluten-free flour!)
•   1 1/2 tsp baking powder
•   1/2 tsp baking soda
•   1/4 tsp salt
•   2 large eggs
•   1 cup lowfat buttermilk
•   3/4 cup almond milk
•   1 Tbsp honey
•   1/4 tsp vanilla extract
•   Cooking spray or olive oil

Instructions:

Whisk together all the dry ingredients in a large bowl, then set aside. In a medium bowl, beat together the eggs, buttermilk, almond milk, honey, and vanilla.
Place a nonstick skillet or griddle over medium heat, and spray the cooking spray lightly on the surface. Stir the wet ingredients into the dry ones, only long enough to mix them together. Batter may be slightly lumpy.
Ladle the batter into the pan in small amounts, and wait for the cakes to form bubbles on top before flipping them. After about 1 1/2 minutes on each side, or until they are golden brown, remove the cakes from the griddle and serve.

Tip: I keep it interesting for the kids by adding a tiny amount of mini chocolate chips or blueberries to the batter as the cakes cook up! The kids add protein by dressing the pancakes up with a tablespoon of peanut butter. Then they top them off with just a dollop of low-sugar syrup or a drizzle of pure maple syrup!

Yummy, healthy, goodness for breakfast!

Tell me what you think of these after you've made them...I can't wait to hear how they come out for you on our Facebook page!