Whole Wheat Buttermilk Pancakes
40 mins
Medium
Breakfast
No cooking required
Sweet
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 cup all-purpose white flour
- 3 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
- 1 3/4 cups buttermilk
- 1/4 cup milk
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla extract
Steps
- Place the whole wheat and white flour, flaxseed, baking powder, baking soda, Splenda, if using, and cinnamon, nutmeg, and/or salt, if using, in a medium-size bowl and stir to combine.
- Place the buttermilk, milk, grape juice concentrate, eggs, vanilla, and 2 tablespoons of oil in another bowl and whisk to mix.
- Pour the buttermilk mixture into the flour mixture and beat just until smooth.
- Heat the remaining 2 teaspoons of oil in a 9-inch skillet over medium-high heat.
- Cook the pancakes two at a time, using ¼ cup of the batter per pancake, until the batter bubbles on top and the pancakes are firm on the bottom, about 3 minutes.
- Turn the pancakes over and continue cooking until the second side is brown about 3 minutes. Repeat with the remaining batter.
- Serve the pancakes warm.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.