Saturday Brunch: Pancakes with Honey-Orange Yogurt

" Brunch lends itself to feeling casual and laid-back,

though it can still definitely be a celebration. "

GALE GAND

It's Saturday morning and maybe you're wondering what to make for brunch today. These whole-wheat pancakes topped with orange-honey yogurt, fresh raspberries, and toasted almonds really fit the bill on delicious, not to mention good for you.

It has taken me years to get anywhere near liking anything made with whole-wheat flour, which we all know has more nutrients and fiber. To me, the flour smelled like 'chop' - the chopped grain my dad used to feed his livestock on the farm when I was growing up. It didn't smell like something I wanted to eat. And for years, that's how whole-wheat flour smelled to me. For health reasons, however, I have had to make some concerted effort over the last few years to eat more healthfully, including upping the fiber and lowering the sugars. This recipe is adapted from America's Test Kitchen The Complete Diabetes Cookbook. It's a book full of wonderful recipes, geared to individuals dealing with diabetes, but totally good for anyone wanting scrumptious food that is healthier overall. The recipes include helpful tips on how to prepare them as well as great info on 'why this recipe works'. I have learned a few little things that make me feel much more adept in the kitchen.

Last weekend, I shared our brunch photos on Facebook, and a friend suggested I write a blog post and share the recipe with you. So, Lauren, here it is. And, I guarantee there is no sign, not even a sniff, of 'chop' in these 100 percent Whole-Wheat Pancakes. Totally delicious!

Whole-Wheat Pancakes

makes 15 small pancakes

2 cups whole-wheat flour, as fresh as possible

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 1/4 cups buttermilk

5 tablespoons canola oil,

plus 2 teaspoons oil for skillet

2 large eggs

Orange-Honey Yogurt (recipe below)

1 cup raspberries

1 cup sliced almond, toasted

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Directions

First, toast almonds. Let cool.

Prepare yogurt recipe.

Then make your pancakes.

Set oven to 200F (to keep pancakes warm)

In a small bowl, whisk buttermilk, 5 tablespoons oil, and eggs.

In a large bowl, whisk flour, sugar, baking powder, soda, and salt.

Make a well in center of dry ingredients, pour in wet ingredients.

Mixture will be thick - it's okay, don't add more liquid.

Heat 1 teaspoon oil in skillet 3 to 5 minutes, until it shimmers.

Ladle batter onto skillet using a 1/4-cup measuring cup.

Cook 2 to 3 minutes until edges are set and surface starts to bubble.

Flip. Cook 1 to 2 minutes. Until golden.

Add a bit more oil, if needed. Repeat. 

Serve right away. Or, put pancakes on a wire rack placed in a baking sheet.

Set in warm oven until ready to serve.

  

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Honey-Orange Yogurt

makes a little over a cup

1 cup 2 percent Greek yogurt

2 tablespoons honey

1/4 teaspoon grated orange zest

2 tablespoons orange juice

Whisk ingredients in a small bowl.

Serve with pancakes.

Sprinkle raspberries and toasted almonds on top.

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" Brunch is always a good idea. "

UNKNOWN

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Hope you are pancake inspired.

Wishing you a beautiful weekend,

Brenda