Whole Wheat Buttermilk Pancakes

We generally don't make fancy breakfasts. I'll make the occasional scones but, otherwise any real attempt at breakfast is just scrambled eggs and toast.

These pancakes are three things - healthy, hearty and delicious.


Whole Wheat Buttermilk Pancakes

1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 cups skim milk plus 1 tsp lemon juice
1 tbsp safflower oil
1 large egg
1 large egg white
1/2 tsp vanilla
1/2 cup chopped walnuts

Combine dry ingredients (flour thru baking soda) in a large bowl. Combine wet ingredients and whisk together. Slowly add the buttermilk mixture to the flour mixture, stirring to combine until just moist.

Heat large non-stick skillet over medium heat. Spray with cooking spray. Add pancake batter to skillet with 1/3 cup scoop. Flip pancakes over when the top is bubbling. Cook another 1-2 minutes or until golden brown. Remove from heat. Serve with local, organic maple syrup.

Pancakes can be kept warm in a 200* oven for up to 20 minutes.