Happy Saturday evening, friends. Sorry I’m just now getting around to posting. I was at a test review from 8 this morning until 3 this afternoon. Just how I wanted to spend my Saturday 
! If you recall, I’m taking my Florida Teacher Certification Exam for Elementary Education next Saturday. Please wish me luck and keep me in your prayers. I need to pass that puppy quick in order to get a “real” teaching job next year.
Before I left for the review, I filled up on a breakfast of a Peanut Butter Banana Oatmeal muffin (will share recipe soon) topped with a dollop of Greek yogurt and some apple chunks.
These muffins are so great. They’re made with 100 % whole wheat flour, mashed bananas and oatmeal. Oh, and my favorite food in the entire world: peanut butter! They’re healthy and satisfying.
Fast-forward through my study session. It was at a community college that’s about half an hour away. I stopped by the grocery store on the way home and shopped for the week. It’s so nice to have that chore out of the way already(don’t get me wrong, though. I LOVE grocery shopping. Most certainly my favorite household duty). When I got home I was starved. I knew I wanted to make whole wheat buttermilk pancakes, so that’s just what I did. I used this recipe from Cooking Light. It uses half all purpose flour and half whole-wheat flour. I followed the recipe exactly, but may try it with all whole wheat flour next time. The Duke freaks out if I try to alter a recipe, so I just went with it. The finished product was ah-mazing!
The batter was really thick and made the pancakes hearty and perfectly chewy. I topped mine with chopped pecans, sliced bananas, and a mixture of sugar-free syrup, regular peanut butter and chocolate peanut butter (I probably used about 1/2 tablespoon of each of those ingredients).
This was the perfect dinner after a loooooooong and tiring day of elementary review.
Whole Wheat Buttermilk Pancakes from Cooking Light
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- Cooking spray
Instructions
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
Makes 6 pancakes
Aren’t pancakes just so comforting? Next time I think I’ll put some chopped pecans and mashed bananas inside of the cakes, along with using all whole wheat flour. You really need to make these soon! How about tomorrow morning? They’re great alongside a cup o’ joe and your sweet heart.The Duchess
I love your blog! I tried making the smore cookies and they were delicious! I can’t wait to try these pancakes! Good luck on the certification exam, not that you will need it! I’m sure you will do fabulous! It’s really not that bad at all.
peanut butter and dark chocolate spread?? GIVE ME SOME!!! hehe ive never seen this in australia before, but i can imagine its the same if i mix peanut butter and nutella maybe???