For me, this really is the perfect combination of taste, texture, and healthiness. I’m often afraid to substitute ingredients for fear that when I make one factor better, the two will be worse. This recipe’s versatility is unparalleled. A number of the ingredients have substitutes that can actually improve all 3 factors! These really are the best pancakes I’ve ever had. To paraphrase the most interesting man in the world (although I can’t stress how true it is for me): I may not always eat pancakes. But when I do, I prefer THESE PANCAKES.

Texture. I love hearty breakfasts. And these clearly have the makings of a hearty pancake: nuts, oats, fruit, a mashed banana. I actually love the healthy/heartiness of whole wheat, but you’re right…not whole-wheaty. I also add in a full scoop (~1/3 cup) of chocolate protein powder (you’ll see more about that soon). With my mixture- and I eat more than anyone i know- I have two large (6″) pancakes and I am FULL. However, notice the buttermilk. I usually use some SACO Blend. Turns out, though, there are two perfect substitutes for buttermilk: milk (mixed with a little lemon) and greek yogurt. The first is a thickener, the other a thinner. So have it your way!

Taste. I can’t imagine so many complimentary flavors. Cinnamon. Banana. Berries. My chocolate protein powder (a hint of chocolate). I’m a guy who’s actually trying to gain weight, so i top it with both maple syrup and almond butter. Which of course goes well with the almond extract. I actually find the 1 tsp to bring too strong an almond flavor, so I substitute in vanilla. Clearly a win-win situation, as anyone who’s made pancakes before knows.

Healthiness. Once you decide to have carbs, whole wheat flour and oats are really the best you can get. The only really unhealthy thing is the butter for the pan (yea, egg whites work). But oh wait. Substitute in olive oil and I guarantee you won’t notice the difference. Don’t forget that olive oil is GREAT for you. Remember I’m also trying to put on healthy muscle weight. In this regard, the plain fat-free greek yogurt, fat-free milk, and very real but low-fat SACO Blend/water substitutes are perfect. Water is obvious. Healthy slow-release proteins from those and the egg, and fast-release protein from the whey powder. Healthy fats from the pecans, olive oil, and almond butter. Healthy fast-digesting carbs from the banana and berries (frozen berries are cheap and usually frozen at peak nutritional content). Sure, the syrup is sugar, but its actually got more minerals and vitamins than sugar. In any case, that’s just one taste factor for pancakes that I will not sacrifice.

Can you see now how everything works together so perfectly? It even browns beautifull on my hard-to-brown-things AGA stove. And it’s the fact that it’s so healthy but so good that makes it taste EVEN better.

I’ve started to triple the recipe on the dry ingredient side and store it in a jar. I have of course memorized the recipe by now, but I’ve saved it on my computer and written it down for the jar, just in case. I’ve shared with family. When I have kids (and if I open a food business), these will be the family pancake recipe for pancake Sundays and other occasions…credit to you, Katie, of course! I hope you see this, Katie, so you can know that you’ve made this young man very happy.