Honey Whole Wheat Pancakes

Ingredients
1 1/2 cups King Arthur white whole wheat flour
1/2 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon of cinnamon
2 large eggs beaten
1 1/2 cups buttermilk
3 tablespoons melted coconut oil
3 tablespoons honey
1/4 cup applesauce
(optional - it is always yummy to drop some mini chocolate chips on each cooking pancake)

Instructions
1. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a small bowl, combine the beaten eggs, buttermilk, melted coconut oil, honey and applesauce. Do not worry if the coconut oil hardens a bit when you add it to the wet ingredients. Add this wet mixture to the dry ingredients and mix it just until smooth.
3. Use 1/4 cup of batter for each pancake. Fry the pancakes on a hot, lightly greased skillet, baking each side for 2-3 minutes, or until the pancake is cooked through.

Instead of maple syrup, this Honeyed Ricotta has become a favorite of my family for topping our chocolate chip pancakes! This recipe is slightly adapted from a cookbook I own called Whole Grain Mornings by Megan Gordon.

HONEYED RICCOTA

15 oz. part-skim ricotta
2 Tablespoons of honey
1/4 teaspoon vanilla extra
the zest of half of an orange
a dash of cinnamon

In a small bowl, use a whisk to combine the ingredients until they are smooth and
creamy - about a minute or two. Keep this in the refrigerator for up to 5 days.