Beyond Buttermilk Pancakes

Have you ever wondered just where our beloved pancakes originated from? Well, long before food was refined and processed, pan cakes were a hearty and wholesome version of the ones that we’ve come to love today. These original hot cakes were cooked up by frontiersmen who made use of the whole-grain wheat and oats that were common back in those early days.

In the spirit of our forefathers, I’ve whipped up some fun versions of our beloved pancake. So warm up the skillet, pull out the maple syrup, and let’s get this pancake party started!

Sweet Carrot Cake Pancakes

Prep: 20 min.
Yields: 6 servings

Ingredients:
1 ¼ cup all-purpose flour or white spelt (spooned into measuring cup and leveled off)
3 tablespoons cornstarch
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
Dash of ground cloves
¼ teaspoon kosher salt
½ cup low-fat buttermilk
¼ cup vanilla yogurt
1 tablespoon canola oil
1 tablespoon pure maple syrup
2 large eggs, lightly beaten
1 ½ cups finely grated carrot
¼ cup pecans, toasted
1 teaspoon flax seed
¼ cup raisins
Cooking spray or coconut oil

1. In a medium bowl, whisk together flour, cornstarch, sugar, baking powder, and spices. Make a well in the center. In another bowl, combine buttermilk, yogurt, oil, maple syrup, and eggs. Mix well. Fold in 2 cups carrot, pecans, flax seeds, and raisins. Pour wet mixture all at once into the center of the flour well and mix with a wooden spoon, only enough to moisten (do not over mix). If batter is too thick, add a little more milk to thin it out.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray or coconut oil (I prefer using a teaspoon of hardened coconut oil and then dropping the batter right on top of it as it begins to melt). Spoon ¼ cup batter onto skillet and spread with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat. Serve with warm maple syrup and butter.

Divine Chocolate Strawberry Pancakes

Prep: 20 min.
Yields: 6 servings

Ingredients:
1 ½ cups whole wheat flour or white spelt (spooned into measuring cup and leveled off)
4 tablespoons cornstarch
4 tablespoons Whey Low granulated blend (found online or at select Whole Foods)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup low-fat buttermilk
1 cup vanilla yogurt
1 teaspoon lemon juice
2 large eggs
2 tablespoons butter, melted, cooled
2 tablespoons canola oil
1 teaspoon vanilla extract
Extra milk for thinning
1 cup ripe strawberries, washed and sliced (frozen will also work)
½ - ¾ cup mini chocolate chips

1. In a medium bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt. Make a well in the center. In another bowl, combine eggs, buttermilk, yogurt, lemon juice, butter, oil, and vanilla; mix well. Pour wet mixture all at once into the center of the flour well with a wooden spoon, mixing only enough to moisten (do not over mix). If batter is too thick, add a little more milk to thin it out.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray or coconut oil (I prefer using a teaspoon of hardened coconut oil and then dropping the batter right on top of it as it begins to melt). Spoon ¼ cup batter onto skillet and spread with a spatula. Sprinkle a small handful of strawberries into the batter. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat. Serve with warm chocolate syrup.

Banana Walnut Pancakes

Prep: 20 min.
Yields: 4 - 5 servings

Glazed Walnuts:
1 cup chopped walnuts
4 tablespoons pure maple syrup
Pinch kosher salt

Pancakes:
1 ½ cups all-purpose flour or white spelt (spooned into measuring cup and leveled off)
2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon salt
2 small, over-ripe bananas, peeled (the browner, the better)
2 large eggs, whisked
1 cup banana or vanilla flavored yogurt
2 tablespoons low fat milk
3 tablespoons unsalted butter, melted
1 teaspoon lemon juice
½ teaspoon maple extract
Ripe banana, thinly sliced
Cooking spray or coconut oil

1. Glazed Walnuts: Warm iron skillet on medium heat. Add walnuts, maple syrup, sugar, and salt. Cook 3 to 4 minutes, stirring regularly until walnuts are caramelized; set aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center. In a small bowl, mash the bananas with a fork until almost smooth. Mix in the eggs, yogurt, milk, butter, lemon juice, maple extract, and walnuts. Pour wet mixture all at once into the center of the flour well with a wooden spoon; mixing only enough to moisten (do not over mix). If batter is too thick, add a little more milk to thin it out.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray or coconut oil (I prefer using a teaspoon of hardened coconut oil and then dropping the batter right on top of it as it begins to melt). Spoon ¼ cup batter onto skillet and spread with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat. Serve with maple syrup and butter.

Got any healthy and tasty pancake recipes? Share them with us!