Whole Wheat Buttermilk Pancakes

When my husband isn't around for dinner, you better believe I make breakfast for dinner - usually pancakes. Why? Because my kids devour them. I like to try new recipes to switch things up a little and this week, I tried this one from Our Best Bites.com. It was good. They are healthier than many options, but didn't taste like "healthy overload" (if you know what I mean.) Yum yum.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs 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 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs 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 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a 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.

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 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: 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.

{As found on Our Best Bites.com}