cinnamon whole wheat pancakes

I’m sitting here watching the Olympics and these people are crazy. Crazy awesome. I’m not gonna say they make it look easy. Every event still looks pretty dang hard, even when done by super-human-machines. But I’m proud of each one of them, no matter the country. Good job, athletes. Oh, side note: I want some of those men’s running shorts. Is that weird?

Oh, I forgot what I was here for. Food! Guess what my husband and I had the other night that we hadn’t done in a long time? Breakfast for dinner! It’s one of those odd concepts that reminds me of children or of being a child. I think kids are like, “This meal is not at the right time, everything is mixed up, the order of a normal day is thrown off…cool.” It’s fun and a neat change. Of course, you can eat these flappin’ jackies at any time of the day. Annnnd since they’re whole wheat, they actually are really great for breakfast. I think I’ve blabbed about the benefits of whole wheat in a previous post, but, in short, the whole grain is great for digestion, energy, and helping you feel fuller longer.

cinnamon whole wheat pancakes
prep time: 5 minutes cook time: 10 minutes yield: about 12 pancakes
ingredients
1 1/3 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 tsp ground cinnamon
1 large egg
1 2/3 cups buttermilk
1 tbsp unrefined brown sugar
1 tbsp olive oil
1-2 tbsp unsalted butter

create
Preheat a sauté pan over medium-high heat.
In a medium bowl, stir the flour, baking powder, salt, baking soda, and ground cinnamon together. In another bowl, beat the egg, buttermilk, brown sugar, and olive oil together. Stir the wet ingredients into the dry ingredients until everything is just moistened. The batter will be slightly lumpy.
Melt a pinch of the butter in the pan and add 1/4 cup batter. When bubbles appear on the surface, quickly flip it over, turning only once (I only did one pancake at a time, mostly because I was using a smaller pan, but before adding more batter, make sure to season the pan each time with a good amount of butter. The butter helps form a golden, slightly crusty edge, while also ensuring that the pancakes don’t stick). Repeat until the batter is gone.
Serve hot with maple syrup.

My bats-in-the-belfry hubs slid a fried egg, some bacon, and a huge, sopping pour of maple syrup in between a couple of these pancakes and attempted to eat the slippery contraption as a sandwich. He said it was good. I’m sure he will give you permission to try his invention. For the record, he’s really awesome and not as weird as I portray him to be. Mmm, mostly.

Oh my gosh! Sorry, Olympics distraction again. Men’s trampoline just came on and it looks like the scariest thing ever. First of all, trampolines simply sitting by themselves are scary, and, secondly, I’m pretty sure those guys are going at least 2,000 feet into the air. Ehh, shudder.

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16 thoughts on “cinnamon whole wheat pancakes

  1. I love healthy pancakes for breakfast…My little girl loves them in all shapes and sizes. It will be a really fun filled breakfast bonding on Sunday morning, with these cinnamon pancake goodies 😉
    Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

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