Seriously, there is nothing more satisfying for breakfast than a hot flapjack, covered in butter and REAL maple syrup. Yum. My heart just cheers in utter bliss at the site of my berry pancakes. Oh, by the way, they're whole wheat! I must admit, I'm a traditional white-flour pancake guy, but this whole wheat variation seems to have a bit more flavor and character, interestingly. No matter what, adding more whole grains to one's diet can never ever hurt. Try these out and leave me a comment on what you think, but I know you'll find them to be spectacular!
1 (1/4 cup) unbleached whole wheat flour
2 teaspoons baking powder
1 teaspoon table salt
1 tablespoon sugar (maple or cane, optional)
2 tablespoons canola oil
1 cup buttermilk
1/2 cup berries (blueberries, raspberries, or blackberries)
Maple syrup (optional)
In a large mixing bowl, whisk together the flour, baking powder, and salt until well incorporated. In a separate bowl, whisk together the sugar, eggs, coconut oil, and buttermilk. Using a flexible rubber spatula or wooden spoon, stir in the flour and berries stir until smooth. Set aside.
Heat a large skillet over medium heat, and spray with cooking spray. Pour about 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. Repeat for each pancake. Serve immediately with hot maple syrup and butter.
Here are some substitution ideas:
Coconut oil can be substituted for canola oil, milk for buttermilk, berries for other fruit, and maple syrup for any other sauce/spread you prefer.
Turn pancakes only once to avoid a dense and less tender product.