I just came back from a truly magical morning with little d. I took her to the Metropolitan Opera House to see the American Ballet Theater's annual kids' performance -- she loves ballet, so getting to see real ballerinas, especially in such a majestic setting, was so much fun. She was so excited, full of questions and seriously adorable observations. :)
Before we left I whipped up these buckwheat pancakes, great fuel for the day. I started with this great, easy recipe from a blog I love, Simply Recipes, and modified it to make it even more healthy by using whole-wheat pastry flour instead of all purpose, extra-virgin coconut oil instead of butter and low-glycemic coconut palm sugar instead of granulated. No matter what you use, they couldn't be simpler to make and they're seriously delicious. Make a batch before your next weekend adventure!
Adapted from Simply Recipes
Yield: About 15 pancakes
3/4 cup buckwheat flour
3/4 cup whole wheat pastry flour (or all purpose)
3 Tbsp. coconut palm sugar (or granulated)
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. extra-virgin coconut oil, melted (or unsalted butter)
1 large egg
2 cups buttermilk (I only had 1 cup, so I used it + 1/2 cup plain yogurt + 1/2 cup milk)
1 tsp. vanilla extract
1. Preheat a griddle to medium-low. Preheat oven to 200ºF. In a bowl, whisk both flours, sugar, baking soda and salt. In a separate bowl, whisk coconut oil, egg, buttermilk and vanilla. Add flour mixture to buttermilk mixture and stir until just combined (a few lumps are just fine). The batter will seem on the thin side -- it's ok.
2. Grease the griddle with melted butter or cooking spray. Pour batter onto griddle in 1/4 cupfuls, spacing well. Cook until pancakes are firm around the edges and beginning to bubble, about 1 to 2 minutes. Flip and cook until golden on both sides, about 1 minute longer. Keep pancakes warm on a plate in the oven while you cook the remaining pancakes.