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.