Whole Wheat Buttermilk Pancakes

1. 1

   In a small bowl, combine the buttermilk (see note below), canola oil, egg and egg white; set aside.

2. 2

   In a large bowl, whisk together the remaining ingredients; add the wet ingredients and whisk until smooth.

3. 3

   Preheat a griddle and spray with nonstick cooking spray over medium heat. Ladle about 1/4 cup of batter per pancake onto the griddle. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.

4. 4

   Recipe adapted from Cooking Light's The New Way To Cook Light.

5. 5

   Note: To make homemade buttermilk, combine 1 1/2 tablespoons vinegar or lemon juice plus enough milk to equal 1 1/2 cups liquid total. Stir and rest for 5-10 minutes until the milk begins to curdle and thicken slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.