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Watch the video to see how to make these scrumptious and healthier Whole Wheat Pancakes for your next Sunday breakfast!
The other morning on the news I heard the anchors discussing Ke$ha and the recent story that she checked into rehab for an eating disorder. I also heard them talking about actress Lena Dunham’s recent Vogue cover Photoshop “controversy” (what printed images aren’t photoshopped these days). In both stories and across popular media there have been references to the idea of a “real woman.” A woman with “curves” who doesn’t have the thin “model-type” body. I find the term “real woman” incredibly disheartening and hurtful. In a failed attempt to empower women of sizes different from our current cultural ideal, this term only further segregates women based of their appearances. Instead of embracing individuality and personality, terms like “real woman” reduce us down to how we look instead of how we think, act, or feel. How is it that a woman who is thin is any less real than a woman with “curves?” It makes no sense and further perpetuates the cycle of body-shaming for women of all shapes and sizes. Refinery 29 published a piece about this exact issue that was such perfect timing, if you’re interested here is the link.
What do you think about the term “real woman?” How about the media’s tendency to draw so much attention to stories like Ke$ha’s rehab or Dunham’s photoshopped images? In trying to investigate these body and image-related issues is the media only further ingraining them into our collective consciousness?
On a lighter note, let’s talk about pancakes. These pancakes are as quick and delicious as any you might make from a box-mix, but much healthier, more filling, and more flavorful. Watch the video below to see how to make them!
- 2 large eggs
- 3 tablespoons light brown sugar
- 1/4 cup vegetable oil (you can also use coconut oil)
- 2 cups buttermilk
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1/2 teaspoon cinnamon
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- Butter for cooking, plus more for serving
- Maple syrup, if desired
- Fresh fruit, if desired
- In a large bowl whisk the eggs, sugar, oil, buttermilk, and vanilla until well combined. Add the flour, cinnamon, baking powder, and salt and stir just until combined. Do not overmix, the batter will likely be lumpy and that’s fine.
- Heat an electric griddle to 375°F or heat a large nonstick skillet over medium heat and grease the surface with butter. Ladle 1/4 cup spoonfuls of pancake batter onto the hot surface, gently pushing the batter to form a disk. Cook for a couple of minutes, or until bubbles begin to form on the surface of the pancake and the bottom is golden. Carefully flip and cook until the other side is golden. If necessary, keep warm in a 300°F oven until ready to serve. Serve with additional butter, fruit, and maple syrup, if desired.