Around here, we’re trying to make healthier decisions. Breakfast for dinner is a staple at our house, but one that isn’t always that good for you. (Avert your eyes from the bacon in this photo.) A few months ago, I made these blueberry banana pancakes that were seriously delicious, but I wanted to see if I could take it one step further and find our new base recipe – something we could make easily just by picking up buttermilk at the store.

The secret to these pancakes is the coconut oil. They’re light and buttery and have the most tender texture without even a hint of coconut flavor. Instead, honey, lemon and vanilla add familiar, comforting flavors. Even with whole wheat flour, your family won’t know they’re eating a healthier option –  just something really delicious.

Whole Wheat, Buttermilk Pancakes

Makes about 9 pancakes

1 egg

1 c. buttermilk

2 tbsp. coconut oil, melted

2 tbsp. raw honey

1 tsp. vanilla extract

Zest from 1/2 a lemon

¾ c. and 2 tbsp. wheat flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Heat a non-stick pan or griddle to medium-high heat.

In a large bowl, beat eggs. Next, stir in buttermilk, coconut oil, honey, vanilla and lemon zest with a whisk until combined.

To the bowl, add the remaining dry ingredients. Stir until just combined. The batter will be lumpy. Do not over mix.

Now, pour the batter, a ¼ cup at a time (I use a measuring cup for this.) in to the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set-up.

Making pancakes for a crowd? You can always pile them on to a baking sheet as they finish and keep them warm in low oven.