Whole Wheat Buttermilk Pancakes (Possible: Lactose-Free)

OK, so this recipe is a killer. I have to confess, it's not the single recipe I've made the most often, but I'm certain that's only because I keep losing it. In the last 4 days, I've made this recipe 3 times. They are SO good! And get this. They are SO healthy. Add something with protein (e.g., eggs, turkey bacon, ham, Greek yogurt, cottage cheese), and a side of fruit (or put the fruit in the pancakes), and you have a killer breakfast.

This recipe perfectly exemplifies what FoodTV would call my "culinary point of view." Think of it as a life philosophy, except for food. I L - O - V - E comfort food, but it's often unhealthy and full of processed ingredients. White flour, sugar, and butter are often the culprits in pancakes. They are ingredients worthy of a dessert, not part of a meal that is supposed to jump-start your day. This recipe, however, is ingenious. 100% whole-wheat flour, just the necessary amount of sugar and canola oil, and fat-free and/or vegan substitutions for buttermilk make it absolutely nutritious. If you want, though, you can make it luxurious. Add chocolate chips, use butter instead of oil, use buttermilk or a buttermilk substitute with a little more fat, drizzle them with homemade caramel sauce, top them with fresh whipped cream. I'm all for moderation, but that includes moderation. Moderate moderation. Sometimes, you want the ultimate indulgent pancake with your favorite ingredients. Most of the time, though, these will be satisfying and make you feel good. In fact, I never make pancakes with white flour anymore. I only use 100% whole-wheat for pancakes anymore. That's what is great about these pancakes. They taste amazing and they are adaptable to everyone's lifestyle.

The secrete to these pancakes is the buttermilk. But now you're asking, "How can they be lactose-free?" You don't need buttermilk, or even cow's milk, for that matter, to make delicious buttermilk pancakes. Now that I think about it, I haven't made these in a while because I didn't have a good, healthy substitute for the buttermilk. Buttermilk itself isn't horrible, health-wise, as it's name would lead you to believe. It's usually low-fat, actually.

I have one problem, however. I never have buttermilk on hand. I don't always have time to make pancakes, and I'm not baking chocolate cakes day-in and day-out. I always have leftovers. I could dab pastel chalk in it, like my 5th grade art teacher taught me, but I don't do that, and I vaguely recollect it kind of grossing me out. Buttermilk pancakes are so much tastier than the alternative, though.

The solution is below: my absolute favorite buttermilk substitutes.

Substitute 1

1. In a glass measure, add 1 tablespoon of vinegar (I've used cider, white, even red wine).
2. Add milk (I use skim, but you can use 1%, 2%, even whole, if you like) until you have 1 cup of liquid.
3. Let sit until curdled, about 5-10 minutes. (trust me, it will be delicious inside the pancakes)

Substitute 2 (vegan)

1. In a glass measure, add 1 tablespoon vinegar (cider, white, or red wine, even)
2. Add soy, rice, or almond milk (I use non-fat soy with a little bit of almond or rice) until you have 1 cup of liquid.
3. It is ready to use.

Substitute 3

1. Use a similar amount of regular/non-fat yogurt (vanilla or plain, based on your taste).

OK, so now you know how to make your own buttermilk. You only need to have your breakfast milk of choice and some vinegar. Here's the recipe.

100% Whole Wheat Buttermilk Pancakes

1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (or less)
1 cup buttermilk or substitute
1 large egg
2 tsp sugar (or less, depending on taste)
1 tsp vanilla
1 tablespoon vegetable oil (can use less, but I wouldn't use less than 1/2 tablespoon)

1. Combine flour, baking powder, baking soda, and salt in a bowl.
2. Combine milk, egg, vanilla, sugar, oil, and whisk until smooth.
3. Pour milk mixture into flour mixture, whisk until just combined. Add water if you want them thinner, but I really like this consistency. This is the time to add fruit, chocolate, nuts, etc... if you're using them.
4. On a non-stick pan/griddle sprayed lightly with oil, heat over medium-high heat until a drop of water dances furiously on the surface. You are then ready to make your first pancake. Drop the heat to medium (your stove may be different than mine), pour the batter in one motion forming a circle (roughly 1/4-1/3 cup depending on consistency).
5. The pancake will bubble, but the tell-tale sign that it is ready to be flipped is on the sides. The top will still be liquid, but the very sides of the pancakes should be somewhat solid or show evidence of cooking. The batter's surface is more opaque when cooked, rather than shiny. Flip pancake once. The second side will not take as much time.
6. Serve warm or hold them covered in a warm (250 degrees F heated, then turned off) oven.