I made pancakes today. From scratch. In five minutes. If you’ve never made buttermilk pancakes from scratch… do it. You will never buy a mix again. Fresh blueberries are just coming into season and I decided to treat myself to pancakes for breakfast.
I put a little butter on the top, which melted right away, and then poured real maple syrup all over. OMG! And here is some good news: you can also make them with whole wheat pastry flour. They are delicious either way.
Blueberries are anti-aging superstars that are full of antioxidants, good for the brain and heart, and defenders against cancer and inflammation. I’ve said enough. Just do it. Click here for the recipe. – Jenny Jones
Fiber is good. We need fiber. It helps with weight loss because it keeps you full longer, plus it keeps your blood sugar stable. So it makes sense that morning is the best time to have a healthy, high fiber meal. But this does not mean eating something that tastes like toasted particle board or a bowl of spackle! With me, it means light and fluffy pancakes.
Yes, even 100% whole grain pancakes can be light and fluffy if you use buttermilk – real buttermilk from the store, not the one they SAY you can make by adding lemon juice to a cup of milk – hogwash! That is not a substitute for buttermilk, it’s only a cup of lemon-flavored milk. So get some real buttermilk and make my easy, light & fluffy, delicious, healthy whole grain pancakes. And here’s even better news: You can use extra-light olive oil… or canola… or any oil of your choice. Click here for the recipe. – Jenny Jones
I made pancakes today. From scratch. In five minutes. If you’ve never made buttermilk pancakes from scratch… do it. You will never buy a mix again. Fresh blueberries are just coming into season and I decided to treat myself to pancakes for breakfast.