Perfect pancakes for a pair! Fluffy flapjacks so that you and a guest have your fill of this healthy breakfast staple.
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I love trying new pancake recipes. Sometimes a slight deviation is enough to make them like a whole new meal. The problem I find, though, is when I go grocery shopping for the ingredients. With new recipes, I usually make them exactly as instructed. Once I’ve got the hang of them, I may try making it a bit more bespoke. But until then, I stick to what they say.
Which complicates matters when I am only cooking for two. Apparently, all these recipes think you are preparing a banquet every night of the week. I find this is particularly the case with pancakes. “Intimate” and “breakfast” aren’t terms many associate with the other, I guess. What’s more, with the amount of food listed in these recipes, you’d think you were prepping for you and 20 of your closest friends. I’m not even sure I HAVE 20 friends.
That’s why I turn to this recipe so often. Sure, when I’m hosting a brunch, those other recipes that require two dozen eggs and five bags of flour come in handy, but when it’s just me and my partner, or I’m cooking for the kids alone, this is a convenient version of a pancakes recipe that still delivers the light and fluffy mix I want.
Whether you light some candles and sip your coffee from champagne flutes is up to you.
Are Pancakes Healthy?
Pancakes in general aren’t overly healthy, though this recipe goes some way to fix that. That’s because it uses low-fat buttermilk, olive oil, and whole wheat flour. So you get carbs for energy and fiber to keep you feeling full. It’s suitable for vegetarian diets. If you were to replace the whole wheat flour with almond flour, it could be enjoyed on a gluten-free diet, a paleo diet (replace the buttermilk with almond/coconut milk), and a low-carb/keto diet (skip the syrup or use a keto-approved sweetener; you may also want to use a higher-fat oil).
Can I Use Any Mix-Ins?
You sure can. The mix-ins are what give your pancakes some razzmatazz. Much of what you would add as a topping can also serve as a mix-in, so consider small fruit like blueberries or mashed banana. You can also add crushed walnuts, coconut flakes, or sliced almonds if you want a slight crunch. Have a sweet tooth? Use chocolate chips. On a health kick? Add chia seeds or flaxseeds. Want something less intrusive? Add cinnamon powder, vanilla extract, or lemon zest.
INGREDIENTS
- 1 large egg (preferably organic)
- 3/4 cup low-fat buttermilk
- 2 tbsp extra-virgin olive oil
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp maple syrup (plus more for serving)
INSTRUCTIONS
Combine
Start by mixing your dry ingredients in one bowl and your wet ingredients in another. Pour the wet mix into the dry, stir gently, and let it rest.
Cook
Heat your skillet, scoop the batter, and cook until bubbles form. Flip and brown the other side.
Enjoy
Serve your pancakes warm with a drizzle of maple syrup and your favorite fruit toppings for a delicious and healthy meal.
Devour!
FAQs & Tips
Let them cool completely then store them in an airtight container in the fridge for up to a week. You may want to prevent sticking by separating them with parchment paper. You can also freeze them. Again, parchment paper may be your best friend here. You can also flash-freeze them by laying them out on a cookie pan then putting the whole lot in the freezer for an hour or so (i.e., until they harden). Then you can put them in a container or a Ziploc bag. They should keep for up to three months. You can reheat them in the toaster, oven, or microwave from frozen.
Yes. In fact, it’s recommended you let it chill covered in the fridge for at least 30 minutes. This allows the gluten in the flour an opportunity to relax. Once it relaxes, the gluten can focus on fluffing up nice and big when cooked. Don’t make the batter any further in advance than 24 hours though. The quality may be compromised.
It depends on how big you make your pancakes, but assuming you make “average-sized” ones, you should get about six out of this batter.
This is a common baking technique. It lets you stay in control of how the dry and wet ingredients are mixed so that everything is evenly distributed, which means a smoother texture.
You’re right to be confused. Baking powder contains baking soda so why both? It really comes down to getting the pancakes adequately fluffy; relying on one just isn’t enough. With the acid in the baking powder and the acid in the buttermilk, you will get beautiful pancakes every time.
Serving Suggestions
As much as I love my pancakes, they don’t really take on a “personality” until you grant them some toppings. First, you have your fruit to consider: sliced bananas, strawberries, blueberries, blackberries, and peaches. Then you have your texture changers: sliced almonds, crushed walnuts, coconut flakes. Then your spreads: Nutella, almond butter, peanut butter. Want something sweet? Chocolate chips, honey, maple syrup, and/or whipped cream will work nicely.
Ingredients
- 1 large egg preferably organic
- 3/4 cup low-fat buttermilk
- 2 tbsp extra-virgin olive oil
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp maple syrup plus more for serving
Instructions
- In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg lightly, then stir in the low-fat buttermilk, extra-virgin olive oil and maple syrup until well combined.
- Create a well in the center of the dry ingredients for later use and pour the wet ingredients inside the well. Gently fold the mixture together until just combined, being careful not to overmix. It’s okay if the batter is a bit lumpy.
- Allow the batter to rest for about 10 minutes. This step is crucial as it lets the baking powder activate (the secret to fluffy pancakes!).
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of olive oil or cooking spray. When hot, use a 1/4 cup measure to pour the batter onto the skillet. You want to form round pancakes.
- Cook the pancakes until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook for another 2 minutes. It should be golden brown and cooked through.
- Serve hot, with your favorite healthy toppings (maple syrup and fresh berries or sliced bananas).
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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