Who doesn't like pancakes? Or have fond memories of pancake day some weekend morning? Sure, maybe they're not the healthiest breakfast option (especially not by paleo standards) but still a good option to have in your repertoire. Plus, I happened across a few ways that at least appear to step up the health factor. Here's the first, courtesy of America's Test Kitchen:
Recipe
2 c whole wheat flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 1/4 c buttermilk *substitution below
5 tbsp vegetable oil
2 eggs
Whisk together the dry ingredients in a big bowl, then hollow out a space in the center. Whisk the wets in another bowl, then pour into the hollow and, yes, whisk everything all together.
Heat a nonstick (or well-seasoned cast-iron) skillet to medium. Take small scoops of batter with a 1/4 c measuring cup, about three per batch. Things to watch for: edges set, bottoms golden brown, bubbles beginning to break (a couple minutes). Then flip, another minute or two, remove, and do another batch.
Notes
According to ATK, the point of the whole wheat flour isn't so much health as chemistry. You can whisk as much as you want/feel compelled to, and you'll still get light, fluffy pancakes. Less gluten bonding, obviously. Can't speak to what went on at the molecular level in my batter, but my pancakes were appropriately light and fluffy! Need to get the timing down (thus no picture), but worth coming back to.
* To sub one cup buttermilk: One tbsp vinegar, then the remainder of 1 c with regular milk. Stir and let sit a few minutes.
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