Whole-Grain Buttermilk Pancakes
This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar, adding fiber while cutting calories, fat and sugar. Be sure to let the batter rest before griddling the flapjacks. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender. See the variations at the bottom of the recipe for five quick and easy toppers for these pancakes.
Gooey Chocolate Orange and Cream
In a small saucepan, heat orange marmalade over low heat, stirring until it is smooth and warm. Spoon marmalade over pancakes. Top with semisweet chocolate pieces, whipped cream and orange zest.
Lemony Blackberry and Goat Cheese
In a small saucepan, heat blackberry syrup and fresh or frozen blackberries over low heat until syrup is warm and berries are slightly softened. Spoon over morsels of soft goat cheese (chèvre) and lemon zest.
Peach-Almond Maple Syrup
In a small saucepan, heat maple syrup and chopped, peeled peaches over low heat until syrup is warm. (If you use frozen peaches, you will need to thaw them slightly before chopping them.) Spoon over pancakes. Top with toasted sliced almonds.
In a small saucepan, melt butter and brown sugar over low heat, stirring until combined. Stir in sliced banana and cook until heated through. Add a splash of rum or rum flavoring. Spoon over pancakes and top with toasted coarsely chopped pecans.
In a skillet, fry bacon over medium heat until crisp; remove from pan. Discard drippings but do not wipe out pan. Add thinly sliced apple to the pan; cook over medium heat. Stir in cinnamon and brown sugar. Spoon apples over pancakes; top with crumbled bacon.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
No buttermilk? You can make sour milk as a substitute: Combine 1 tablespoon lemon juice or vinegar and enough nonfat milk to make 1 cup; let stand for 10 minutes.
The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen, airtight in a single layer, for up to 3 months. Reheat in the microwave or oven.