Ingredients
- 3/4 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg preferably organic
- 3/4 cup low-fat buttermilk
- 2 tablespoons olive oil plus more, for greasing the pan
- 1 tablespoon maple syrup plus more, for serving
Instructions
- In a medium mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg lightly, then stir in the low-fat buttermilk, olive oil, and maple syrup until well combined.
- Pour the wet ingredients into the dry, and gently fold the mixture until just combined, being careful not to overmix. It's okay if the batter is a bit lumpy.
- Allow the batter to rest for about 10 minutes. This step is crucial as it lets the baking powder activate (the secret to fluffy pancakes!).
- Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with a small amount of olive oil or cooking spray. Use a 1/4-cup measure to pour the batter onto the skillet.
- Cook the pancakes until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully, and cook for another 2 minutes. It should be golden-brown and cooked through.
- Serve hot, with your favorite toppings.