Whole Wheat Buttermilk Pancakes
Ingredients
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1 1/4 cups whole wheat flour
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1/2 cup all-purpose white flour
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3 tbsp ground flaxseed
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1 tsp baking powder
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1 tsp baking soda
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1 tsp cinnamon
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Pinch of nutmeg
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Pinch of salt
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1 3/4 cups buttermilk
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1/4 cup milk
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1/2 cup honey
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2 large eggs
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1 tsp vanilla extract
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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.
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Place the buttermilk, milk, grape juice concentrate, eggs, vanilla, and 2 tablespoons of oil in another bowl and whisk to mix.
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Pour the buttermilk mixture into the flour mixture and beat just until smooth.
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Heat the remaining 2 teaspoons of oil in a 9-inch skillet over medium-high heat.
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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.
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Turn the pancakes over and continue cooking until the second side is brown about 3 minutes. Repeat with the remaining batter.
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Serve the pancakes warm.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.