I love breakfast food. I don't see how some people can wake up craving shrimp and chicken wings or cold pizza. I love when I make a batch of pancakes and have enough leftover for one or two more mornings of pancakes. No, not when you go ahead and make the pancakes, put them in the freezer, then heat them up the next morning. I like to just put the batter in a glass bowl and save them in the refrigerator until the next morning so I can prepare them fresh. Fresh is always best.
This recipe came from
Guilty Kitchen, a site I am loving more and more as the days go by.
Healthier Buttermilk Pancakes
Recipe from
Guilty Kitchen
1 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp wheat germ (optional)
2 Tbsp flax seed, ground (optional)
1 Tbsp brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp vanilla
2 Tbsp butter, melted
