Buttermilk Pancakes — The Diva Dish

When my husband and I were first married, we used to walk to a nearby restaurant every Saturday morning and get pancakes. Well, actually I would get something flavorless like egg whites, and drool as he ate his enjoyed every bite of his buttered and syrup-y pancake. I would constantly bug him for a bite every 30 seconds, and unwillingly he would give me some.

He would always ask me, "Why don't you just order some pancakes for yourself?" After which I would glare him down with a look of, " Your askin' for it buddy!" Then I would smart-assingly say, " Pancakes aren't healthy! Duh!"

Luckily, I've come a long way, and I'm not afraid of eating foods I love, especially when I enjoy them in moderation. (Except chocolate. Chocolate must never be eaten in moderation.)

More importantly I learned that when I made pancakes at home, I could make them the way I wanted, and I didn't have to add all that nonsense (but delicious tasting) ingredients that went straight to my JLO bootay. (I'm talking to you melted butter!!)

And even more importantly, I don't have to beg my husband for bites of his pancakes, because I've already made a plate for me to eat all by myself...no sharing!

Buttermilk Pancakes

*adapted from Foodnetwork

Whole Grain, Vegan, Hearty, Fiber filling, and Incredibly Delicious! Makes about 10 medium/large pancakes.

Ingredients:

2 c. White Whole Wheat Flour**

2 1/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2 TB. Chia seeds mixed w/ 6 oz. water and set aside***

2 C. almond milk mixed with 2 TB. distilled white vinegar and set aside for later

1/4 c. melted coconut oil, plus more for pan

1/4 c. liquid sweetener (honey, agave, maple syrup)

1 TB. vanilla extract

**Normally I use 100% whole wheat pastry flour, but I didn't have any on hand. Feel free to add whole wheat pastry, spelt, or even gluten free flour in replace of white whole wheat flour.

***Using a liquid measuring glass, add 6 oz of water, then whisk in 2 TB. of the chia seeds. Set it aside. When you set it aside, all of the water won't be absorbed into the chia seeds (the chia seeds that absorbed water will form a gel.) Don't worry about the excess water, just dump it out after the chia seeds have set for at least 5 minutes and formed a gel.

Directions:

1. In a large bowl sift together flour, baking soda, powder, and salt. (Sifting is crucial! It's what makes these light and fluffy!) Then add in the almond milk mixture, chia gel (with the excess water discarded), melted oil, sweetener, and vanilla. Mix together, but careful not to over mix because it will make your pancakes flat and tough.

*Side Note: Feel free to eat the batter for breakfast. Whatever floats your boat.

2. Heat griddle and add a little bit of coconut oil to melt and coat pan. Pour about 1/4-1/3 c. batter onto medium heated skillet and cook a couple minutes on each side, until they are golden brown and cooked all the way through. Top with warm 100% pure maple syrup.