I have made what I think is an incredible discovery. You may already know about it: Whole wheat pastry flour.
In trying to find lighter, healthier versions of the food I love, I have incorporated more whole grains. Unfortunately, a little goes a long way and too much can dry things out. When I first heard of whole wheat pastry flour, I was told it doesn't have to be blended with white flour at all. So, I tried it out with this recipe.
I was expecting them to be dense, heavy, maybe even gritty. They were none of those things! These cakes have a nice creamy flavor, a little sweetness and are wonderfully satisfying.
I topped the cakes with real maple syrup...yes, I said real maple syrup. I've gone back and forth on this for some time. There are low-calorie versions of syrup, but they tend to be processed with all kinds of chemicals, and taste nowhere near as good. In the end, I decided the flavor, in small amounts was worth the calories.
And from the way they devoured them, I think Nancy and Quinn agree.
For my Weight Watchers friends, these cakes work out to about 2 points each, with two of them being plenty.
Makes 6 to 8 servingsIngredients:
2.5 cups low-fat buttermilk
3/4 cup rolled oats
1.5 cups whole-wheat pastry flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Egg Beaters or other egg substitute
1 teaspoon canola oil
Combine buttermilk and oats in a bowl and let soak 20 minutes
In a medium bowl, stir together flour, wheat germ, brown sugar, baking soda, baking powder cinnamon and salt. Separately, whisk together Egg Beaters and oil. Combine flour, buttermilk and egg mixtures and stir together with a wooden spoon until just mixed.
Spray griddle with non-stick and heat over medium to medium low heat. Pour 1/4 cup of mixture per cake and cook until bubbles pop and the bottom is browned, about 2 minutes. Flip and cook until the underside is browned, about 1 minute. These cakes will be browner than traditional cakes. Transfer cooked cakes to a platter and keep warm in an oven set at 200F. Repeat with remaining batter.