Happy New Year!!  Sorry so late but with moving and all I am finally getting back to everything.  Like every year we all make goals and most of us make the goal to be more healthy.  So I have decided to give you some of my favorite healthy recipes to make in the kitchen.  I will also add some fun other not so healthy recipes but for me that is part of being healthy. Everything in moderation.  Don’t deprive yourself of something you love:)  Also I will be sharing some of my annual Christmas sweets that is always at the Newell’s house in December.  Again so sorry late but with the move and new baby I haven’t been doing so good.

These yummy pancakes are light and fluffy.  I guess that would be why they are healthy:)  No really they are very good.  My husband is not a big fan of thick heavy pancakes so whenever I make pancakes I always try to flatten.  Well these pancakes didn’t need any flattening.  Enjoy them with fresh fruit and of course buttermilk syrup.

Ingredients:

• 3/4 C whole wheat flour
• 3/4 C all-purpose flour
• 3 Tbs sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 C low-fat buttermilk *
• 1 tsp vanilla extract
• 1 Tbs canola oil
• 1 large egg
• 1 large egg white
• Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Directions:

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″).   Wait until bubbles form and edges are set and then flip.
Makes 12 large or 24 small pancakes.

Freezer Instructions:

These pancakes freeze wonderfully.  Just lay out pancakes in a single layer on a baking sheet or other pan.  Freeze until solid and then place in a zip-lock bag.  To serve, just warm up in the microwave or toaster.

Recipe from Cooking Light and Our Best Bites