Whole Wheat Buttermilk Pancakes

                                          Adapted from Cooking Light  by Our Best Bites
3/4 c whole wheat flour
3/4 c all-purpose flour
3 Tbsp sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 c low-fat buttermilk*
1 tsp vanilla extract
1 Tbsp canola oil
1 large egg
1 large egg white
Cooking spray or butter for pan

*As a substitute for 1 c buttermilk, place 1 Tbsp lemon juice (or vinegar, but I prefer lemon juice) in a 1 c measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 c buttermilk, so do the same thing with 1/2 Tbsp lemon juice and remaining 1/2 c milk.


Combine flours, sugar, baking powder, baking soda, and salt in mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined. ** I had to add a little bit more liquid to get a thinner consistency, so I added milk and a little more buttermilk.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 c batter for large pancakes (5-6") and 2 Tbsp for kid-sized ones (2/2-3").  Wait until bubbles form and edges are set up and then flip.

Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully.  Just lay out pancakes in a single layer on a baking sheet or other pan.  Freeze until solid and then place in a zip-lock bag.  To serve, just warm up in the microwave or toaster.