A: When we think of cooking “healthy,” oftentimes we think of “fat free” and bland tasting foods. This shouldn’t be the case! Instead of replacing regular cooking oils and milk with water and applesauce, consider ingredients like coconut oil and almond milk which add richness and flavor to otherwise “unhealthy” recipes. Almond milk is lower in calories than regular milk and soy milk products. It’s mild in flavor, not too sweet, and certainly does not create a flavorless pancake. Honey, as you may know, has a healthier Glycemic index than table sugar. Coconut oil has been proven as a good saturated fat and can withstand the oxidative damage from high heat, producing a pancake that can contribute that necessary morning boost to your metabolic rate. I’m pretty sure your family will not complain over a stack of these for breakfast.
2 cups whole wheat flour (or your favorite gluten-free flour; be sure to adjust according to substitution directions on the package)
½ tsp salt
1 tsp baking powder (or 1 tsp baking soda if you don’t want “fluffy” pancakes)
1 TB raw honey
1 TB coconut oil, melted and cooled slightly
2 eggs, beaten
1 cup unsweetened almond milk (may need more depending on how thick you like your pancakes)
2 TB wheat germ or ground flax
Mix all ingredients in mixer until well blended. Make sure the coconut oil is melted enough to not harden while mixing, but cool enough to not cook the eggs. Heat a large skillet over medium heat. Oil the skillet with a dab of coconut oil (may need to add more after a few pancakes, unless your skillet is non-stick). Cook 2-3 minutes on each side. Will make 12-18 medium size pancakes. Serve with your favorite fruit, Greek yogurt and/or a drizzle of Grade A maple syrup.