Makes 24 servings
¾ CUP WHOLE WHEAT PASTRY FOUR
¾ CUP ALL-PURPOSE FLOUR
½ TEASPOON BAKING POWDER
¼ TEASPOON BAKING SODA
¾ TEASPOON KOSHER SALT
2 TEASPOONS SUGAR
2 CUPS LOW-FAT BUTTERMILK
2 LARGE EGGS, LIGHTLY BEATEN
2 TEASPOONS VANILLA EXTRACT
2 TABLESPOONS UNSALTED BUTTER, MELTED AND COOLED SLIGHTLY
BUTTER, FRESH FRUIT, JAM, OR MAPLE SYRUP (OPTIONAL)
Dana Angelo White, author of the nutrition guidebook First Bites: Superfoods for Babies and Toddlers knows that the morning rush leaves little time for breakfast prep. Her secret for a quick and delicious a.m. treat? Make a big batch of these whole wheat pancakes on the weekend and store them in the freezer. Then pop them in the microwave on school days for an instant breakfast! Find more family-friendly recipes at danawhitenutrition.com, and look for her book in stores and online.
1. In a large bowl combine flours, baking powder, baking soda, salt, and sugar. Whisk well.
2. In a medium bowl whisk together buttermilk, eggs, vanilla, and melted butter. Add the buttermilk mixture to the flour mixture and stir to combine.
3. Heat and grease a pan over medium heat. Pour about 3 tablespoons of batter and cook 2 to 3 minutes per side, until golden brown.
4. Serve with desired toppings.
Carbohydrates: 9 g
Fat: 3 g
Protein: 2 g
Fiber: 1 g