Whole Wheat Raspberry Buttermilk Pancakes

Whole Wheat Raspberry Buttermilk Pancakes.

I often don’t like to cook in the morning (I’d rather keep it simple with cold cereal, oatmeal or toast!), but this is one of those recipes I make time for. They are well worth a bit of effort!

You could easily substitute raspberries for strawberries, blueberries – even chocolate chips. The possibilities are endless.

Whole Wheat Raspberry Buttermilk Pancakes

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• Serves 4.

Ingredients:

• 2 Cups Whole Wheat Flour
• 1/2 Teaspoon Salt
• 1/2 Tablespoon Sugar
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1 Cup Raspberries
• 2 Eggs
• Zest of 1/2 Lemon
• 1 1/2 Cups Buttermilk
• 3 Tablespoons Butter, Melted
• 1/2 Teaspoon Vanilla

Instructions:

1. Combine flour, sugar, baking powder, salt and baking soda in a large bowl.
2. Combine eggs, vanilla, lemon zest, melted butter and milk in another, smaller bowl. Mix well.
3. Mix dry and wet ingredients together, until well combined. Fold in the raspberries.
4. Spray a large frying pan with non-stick spray (or use a bit of butter) and heat over medium.
5. Pour the batter into the pan, with a 1/4 cup scoop. When bubbles start to appear on top of the pancakes (2-4 minutes), flip them over for another 2-4 minutes.
6. Serve warm, garnished with maple syrup and more fresh raspberries.