• 1 ¼ cups whole wheat pastry flour
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 Tbsp. plus 2 tsp. coconut oil, melted and cooled, divided
  • 2 Tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. chia seeds
  • 1 Tbsp. flaxseeds
  1. In a large bowl, whisk together flour, baking powder and salt.
  2. In a separate medium bowl, whisk together buttermilk, egg, 2 Tbsp. coconut oil, maple syrup, vanilla, chia seeds and flaxseeds until blended.
  3. Pour buttermilk mixture into flour mixture, and stir until evenly mixed.
  4. Oil a cast-iron griddle or large nonstick skillet with remaining coconut oil and heat over medium heat until hot.
  5. Ladle about ¼ cup of the batter onto the griddle and cook about 5 minutes or until bottoms are golden brown.
  6. Flip and cook 3 to 4 minutes longer, until pancakes are cooked through.
  7. Top with a light drizzle of warm maple syrup and plenty of fresh fruit.  Serves 4.

Taken from Whole Foods

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