The original recipe is from the book "My Nepenthe" but I tweaked it a bit to make it super healthy with lots of protein.
Ingredients:
1 c. White Flour
1/2 c. Wheat Flour
1/2 c. Almond flour
4 TBSP. Wheat germ, oatmeal or quinoa flour (or if you want a TBSP of each)
2 TBSP Flaxseed (ground)
2 tsp. baking powder
1 tsp baking soda
Pinch of salt (table salt for iodine)
1 tsp honey or molasses
1 tsp vanilla
2 eggs
4 TBSP coconut oil, canola or safflower oil
2 c. Buttermilk (if you don't have butter milk on hand you can make it yourself by adding 1/2 tsp applecider vinegar to milk and let stand for a minute)
4 TBSP sour cream, yogurt, ricotta cheese, pumpkin puree or bananas (I use whatever one I have on hand and use the pumpkin during the holiday season).
In a large mixing bowl add dry ingredients, then add wet. Blend. I dump it all in my KitchenAid mixer and turn it on. The batter should be slightly thick and lumpy. Heat a griddle, I use Pam to keep the griddle non-stick. Pour a few at a time. When air bubbles appear flip hotcake and let cook for a another minute or two. Flip on your plate and add whatever you would like to top it with, butter, syrup, berries, nuts, peanut butter...the sky's the limit. Jett tells me every morning..."Mom, you make pancakes way better than IHOP." What more could a mom wish for ;)
*Trick...never quite let the batter run out keep adding to it. The other little trick I have is I put in a pourable container. It makes it super easy to pour out a few pancakes every morning for breakfast. I usually add to batter on Sundays and have batter all week long...seriously, it take me 5 min to make the hotcakes in the morning...just as quick as pouring cereal and milk.
