Ahhh pancakes! Makes me think of weekend breakfast when I was growing up. My mama would make up a big batch of pancakes and she had sausage or bacon to go with it. Although pancakes come in all sorts of flavors, as do the syrups, I’ve always been partial of simple buttermilk pancakes and maple syrup.
Pancakes go by a variety of names in America; griddlecakes, flapjacks, hotcakes and their counterparts in other countries such as crepes, blintzes and Dutch baby. They come in all shapes and sizes, some are stacked, filled, rolled and are found throughout the world. Some are sweet while others savory and can be served for any type of meal. Continue reading “Whole Wheat Pancakes”
Waffles date back to Medieval times but instead of the grid waffle pattern we are accustom to now they depicted religious symbols. Nowadays waffles come in all shapes and sizes and nearly every country has their own version of a waffle. You can find them already made in the freezer section ready to pop in the toaster. Nearly any restaurant that serves breakfast has waffles on the menu. Many hotel chains that offer free breakfast have a waffle iron for you to make your own. Recently there has been a big trend in utilizing the waffle iron to do cornbread, eggs, hash browns and a lot of other delicious foods. 
I wanted to create a healthier waffle with whole wheat goodness and lower the fat by cutting the buttermilk and oil without compromising the taste. I used whole wheat flour, sea salt and baking powder that is then in turn mixed with a little agave nectar, egg, warm buttermilk and unsweetened applesauce. If you wanted to make it dairy free you can certainly substitute the buttermilk with soy or almond milk and add a teaspoon of apple cider vinegar.