Whole Wheat Buttermilk Pancakes

The way I look at it, If  I’m going to eat Carbs I might as well try the healthy Wheat way.  These are good, I added some blueberries and used Wild Maine Blueberry sauce (you can purchase at trader joe’s) as topping and it was delicious.  Wheat is a hard thing for me to accept in my pancakes, though it has nearly been a year since I”ve made pancakes .  I still miss the traditional white flour pancakes and prefer them over the wheat.  I found this recipe at Cooking Light

Ingredients

  • 3/4  cup  all-purpose flour
  • 3/4  cup  whole wheat flour
  • 3  tablespoons  sugar
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/2  cups  low-fat buttermilk
  • 1  tablespoon  vegetable oil
  • 1  large egg
  • 1  large egg white
  • Cooking spray
  • 3/4  cup  maple syrup
  • 3  tablespoons  butter

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

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