Whole Grain Buttermilk Pancakes
Serves: 4-5
  • 1 ½ cups whole wheat pastry flour, white whole wheat flour or whole spelt flour*
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon fine sea salt
  • 1 ¾ cups buttermilk**
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 4 Tablespoons unsalted butter, melted
  • Melted, unrefined coconut oil or more butter for brushing the griddle (melt the coconut oil in the same small saucepan you used to melt the butter)
  1. Preheat a griddle to 400 degrees or medium heat.
  2. Combine the flour, baking powder, baking soda and salt in a large mixing bowl.
  3. In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Lumps are okay!
  5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Allow to set for a minute or two before adding blueberries, chocolate chips or diced banana to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done, another minute or two. Maintain the heat on medium-low or 400 degrees.
*Gluten-free: substitute ¾ cup buckwheat flour and ¾ cup brown rice flour for the wheat flour. Or you can use GF oat flour, too, such as ½ cup oat flour, ½ cup buckwheat flour and ½ cup brown rice flour.

**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use 1 ½ cups milk, omit the baking soda and use 2 teaspoons baking powder instead.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-grain-buttermilk-pancakes/