Pancakes are not my friend, although I love the taste of them dearly. They just usually leave me deflated and lethargic if I eat them first thing in the morning. And it only took me about 40 years to make the connection that on mornings I would have pancakes, I would also be blah the rest of the day. It’s that sugar high/low thing. And in pancake’s defense, I think it is probably the maple syrup that does me in. I overdo things like maple syrup.
So, to help with all the low energy feelings, I developed a brand new recipe that I am slightly in love with because it has some good-for-you things thrown in. And I’ve probably made these pancakes at least four times in the last month. I am in love with the texture and the fluffiness and the blueberries and just everything about them. It’s weird how I don’t like blueberries in my smoothies for some reason, but I like them TONS in my pancakes and baked goods. I also started making them in the evening. For dinner. And that’s kind of fun and totally working for me, because then then it doesn’t matter how much maple syrup I use since I’ll be going to bed soon anyway.
Here are my notes:
–Take your time with pancakes. Cook them over low heat so the inside will get done before the outside gets too brown. Patience, grasshopper.
–I usually use frozen berries, but fresh would be fine. I just throw the berries in frozen, by the way.
–Any type of berry would probably be good. I think I’ll try blackberries next time. Nuts would be good too.
–I do cook mine in a little melted butter on a cast iron griddle, but you could use a nonstick skillet with some nonstick spray to save some calories.
–One of these fill me up. This is a substantial pancake.
–The batter is really thick. But I like that in a pancake.
- 1 cup whole wheat four
- ½ cup quick cooking oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons flax meal
- 2 eggs
- 1½ cups buttermilk
- ½ cup part skim milk ricotta cheese
- 2 tablespoons melted butter
- ½ teaspoon vanilla
- 1 cup fresh or frozen blueberries
- Stir together the whole wheat flour and next 4 ingredients.
- In another bowl (a large measuring bowl with a spout for pouring works great), whisk together the eggs, buttermilk, ricotta, melted butter, and vanilla.
- Stir in the wet mixture into the dry ingredients and stir just until smooth. (Its okay to have some lumps.) Gently stir in the blueberries just enough to evenly distribute them.
- Heat a cast iron griddle over low heat. Drop batter by ½ cupfuls onto hot griddle that has been buttered. Cook ‘low and slow’ until center is set, flipping one time. Serve hot with syrup and butter.
Nutrition Facts Servings 8.0 Amount Per Serving Calories 174 % Daily Value * Total Fat 7 g 11 % Saturated Fat 3 g 16 % Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 61 g 20 % Sodium 409 mg 17 % Potassium 179 mg 5 % Total Carbohydrate 21 g 7 % Dietary Fiber 4 g 16 % Sugars 4 g Protein 7 g 15 % Vitamin A 0 % Vitamin C 6 % Calcium 1 % Iron 42 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.