Healthy Pancakes 3 Ways!

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Who doesn't love pancakes? Spoiled by my mother's own cinnamon buttermilk pancakes as a child, I have since been searching for healthy recipes that taste just as good as the real thing. By switching the milk, flour and buttermilk for healthier versions, you can slash calories and fat without sacrificing taste or flavor. Instead of syrup (which can add over 50 grams of sugar per serving!), use honey or agave nectar instead. Here are 3 of my favorite healthy recipes. Play with your own creations and find something that you love. Happy pancake eating!
Buttermilk Pancakes (makes 6 medium pancakes)
Ingredients:
1 tbs. lemon juice
1 scant cup vanilla soymilk
1 cup all-purpose organic flour (or oat flour)
1 tbs. granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
2 tbs. vegetable oil
1 beaten egg (or a mashed banana)
Combine lemon juice and soymilk in a medium bowl. It will curdle and become like buttermilk.  Add the oil and egg to the buttermilk mixture and whisk together until smooth. In a separate mixing bowl, mix the flour, sugar, baking powder, baking soda and cinnamon. Create a well in the center of the flour mixture and pour in the wet ingredients. Stir until there are very few lumps. 
Heat a skillet over high (sprayed with nonstick spray). Drop about 1/3 cup of the batter onto skillet and cook until the edges begin to lift and the uncooked side is bubbly. Flip and cook for an additional minute. Serve with agave nectar and berries! 
Peanut Butter Pancakes (makes 10 medium pancakes)
Ingredients:
2 tbs. lemon juice
1 cup soymilk
2 cups all-purpose flour
2 tbs. granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 cup canola oil
1 cup soy creamer or additional soymilk
1/2 cup creamy natural peanut butter
Combine the lemon juice and soymilk in a medium bowl. Add the oil, soy creamer and peanut butter to the buttermilk mixture and whisk together until smooth. In a separate bowl, combine flour, sugar, baking soda and baking powder. Add the wet ingredients to the dry and whisk together. If your mixture is too thick, add a bit more milk. 
Preheat a frying pan over high. Drop 1/3 cup of batter onto pan and cook for a few minutes on each side. 
Chocolate Chip Pancakes (makes 6 medium pancakes)
Ingredients:
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 tsp. baking powder
1 tsp. banking soda
1 1/2 to 2 cups soy or other nondairy milk
1/2 cup canola oil
1/2 cup evaporated cane juice or granulated sugar
1/2 cup nondairy chocolate chips
In a mixing bowl, combine flour, cocoa, baking powder and baking soda. In a separate bowl, mix together 1 1/2 cups of the milk, oil and sugar. Add the wet ingredients to the dry and stir until smooth. Add more milk if mixture is too thick. Fold in the chocolate chips. 
Preheat skillet over high. Drop about 1/2 cup of batter onto skillet and cook a few minutes per side. 

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