I'm trying to incorporate more whole grains into our diet - so when I saw this recipe for whole wheat buttermilk pancakes on Taking On Magazines one recipe at a time I had to try it (btw, Christiane is a scream - you have to visit her blog if you haven't already).  The recipe is from Cooking Light so I had a feeling it would be awesome - and it was!  These pancakes are healthy, light, and utterly delicious - quite possibly the best pancakes I've ever eaten.

Whole Wheat Buttermilk Pancakes

Printable Recipe

makes 6 servings

Ingredients

• 3/4 cup all purpose flour

• 3/4 cup whole wheat flour

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups low-fat buttermilk (see note below)

• 1 tablespoon canola oil

• 1 large egg

• 1 large egg white

• non-stick cooking spray

Directions

1. In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.

2. In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.

3. Preheat a griddle and spray with non-stick cooking spray over medium heat.

4. Ladle about 1/4 cup of batter per pancake onto the griddle.

5. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.

Note

• Homemade buttermilk: For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice with enough milk to equal one level cup.  Stir and wait 5-10 minutes until the milk begins to curdle and thicken slightly.  Use right away. 

adapted from Cooking Light's The New Way To Cook Light