Okay, lets be real. I’m looking out for my weekend too. And guess what? These whole wheat buttermilk pancakes are about to make one heck of a weekend for all of us! PAR-TAY! That’s good news for you and bad news for my jeans. What’s worse is that I love to eat pancakes by the stacks of three or four. Glazed with butter. Scuba diving in hot syrup. And a million calories later, I’m feeling super satisfied but totally hating myself at the same time. Sheesh. Because of my extreme attachment to pancakes (especially the dark chocolate chip variety), I recently quit cold turkey. Vowing to never put another piece of buttermilk goodness in my mouth. Until I figured out a waistline friendly solution, that is. Sure it was hard. There were days, I couldn’t even get out of bed. But the night is darkest just before the dawn. Okay. Yes. That’s a quote from Batman. But it totally applies! And now… I have that magic elixir: the elixir to better fitting skinny jeans and good-for-you hot cakes. Some may even call me a hero. We’re making whole wheat buttermilk pancakes with 100% whole wheat. Not half all purpose and half whole wheat. We’re going big. I’m not about to serve you a pancake that has the density of a manhole cover. The trick: using whole wheat flour with just the right amount of baking powder and buttermilk to make them fluffy without being cakey. The toppings: I’m going with fresh blueberries. Feel free to smash up a banana with a tablespoon or two or three of peanut butter. Or dark chocolate chips. Or dark chocolate chips AND peanut butter. One word. YUM. Drench these babies in maple syrup or a smashed up banana. Really you could eat these bad boys with just about anything and life would be good!
