Buttermilk Whole Wheat Pancakes

Pancakes are one of my favorite breakfast foods! Not the ones that come from a box or a bag, but the ones made from scratch! I believe there is a huge different in the taste, texture, and overall satisfaction when it comes to homemade pancakes. The great thing about pancakes is that they are super easy to make! Also, you can add any type of flavoring, whether it's vanilla, cinnamon, almond, chocolate, fruit, butter, or syrup. So versatile, so delicious, and so satisfying! I like this recipe because the pancakes are flavorful. There is a great balance of flavors from the wheat flour, vanilla, and buttermilk. Additionally, these pancakes are healthier than other pancake recipes but you won't even not notice which means you can eat a little more without guilt.

How are these pancakes, exactly? Well, here I go on my healthy rant. These pancakes incorporate many healthy components like whole wheat flour, buttermilk, and egg whites. I am not saying adding whole wheat flour makes everything healthy but it is a factor in making these pancakes healthier. As deceptive as the name sounds, buttermilk is relatively healthy ingredient. Yes, it has fat but most of the fat is removed to make butter. Also, it is lower in calories than whole, 2%, and 1% milk. Buttermilk also helps to create light and fluffly pancakes. Lastly, this recipe uses one egg and one egg white. The fat of an egg comes from the yolk so using the egg whites of one egg significantly reduces fat and calories in the pancakes.

Got to have my ingredient list!

 

Buttermilk Whole Wheat Pancakes
compliments of Our Best Bites

Ingredients
3/4 cup whole wheat flour
3/4 cup all-purpose flour
3 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
dash of salt
1-1/2 cups buttermilk
1 teaspoon vanilla
1 tablespoon vegetable oil
1 large egg
1 large egg white

Directions
1. Preheat griddle/skillet to medium high heat. Spray pan grill with cooking spray before cooking.
2. Combine dry ingredients (wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt) in a mixing bowl.
3. In a medium bowl, combine wet ingredients (buttermilk, vanilla, oil, egg, and egg white).
4. Add wet mixture to dry mixture and mix until just combined. Do not overmix (lumps are normal).
5. Spoon batter onto griddle to desired size. Reduce heat after 30 seconds to medium/medium-low until bubbles form and the edges begin to dry. Flip pancake over and cook for another minute. Repeat process this process with the rest pancake batter.
6. Serve with your favorite toppings (berries, bananas, chocolate chips).

Yield: ~12 large pancakes

Calories: ~125 calories/pancake