Whole Wheat Buttermilk Pancakes

I've put a lot of pancakes on here. I must love pancakes. Yes, yes I do. Because you can put jam, butter, peanut butter, applesauce, maple and cream syrup. And why would you not love that.

Photo Credit to Our Best Bites

Whole Wheat Buttermilk Pancakes
3/4 C whole wheat flour {I accidentally used 1 cup…loved it}
3/4 C all-purpose flour {same here…1 cup}
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

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.

*Note: 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. {I just lay them out until they've cooled enough that they won't stick together when I freeze them in a gallon ziploc bag}

Recipe Source: Our Best Bites