My friends Jen, Tairalyn, and I love to cook and bake and we thought it'd be fun to see what happens when we take one recipe and approach it three different ways. I like to play with ingredients and try to find healthy(ish) alternatives to traditional ingredients (but you'll have to pry butter from my cold, dead hands.) Jen is a ninja when it comes to substituting healthy ingredients to truly healthify recipes. And Tairalyn is taking one for the team by making the recipes in their full sugary, buttery glory (she really is a saint.) This month we're tackling Martha's Buttermilk Pancakes.
I wanted to try to make Martha's pancakes healthier without turning them into health food. Pancakes are still pancakes, know what I mean? I replaced half the flour with whole wheat flour and used 1.5 Tbsp maple syrup in place of the sugar and called it a day. Semi-healthified pancakes that still taste light and fluffy and delicious.
Topped with an apple / cinnamon compote and some plain yogurt? Absolutely heavenly.