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Whole Wheat Buttermilk Pancakes

duration40 mins
difficulty_levelMedium
meal_typeBreakfast
cooking_typeNo cooking required
taste_typeSweet

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

  1. 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.
  2. Place the buttermilk, milk, grape juice concentrate, eggs, vanilla, and 2 tablespoons of oil in another bowl and whisk to mix.
  3. Pour the buttermilk mixture into the flour mixture and beat just until smooth.
  4. Heat the remaining 2 teaspoons of oil in a 9-inch skillet over medium-high heat.
  5. 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.
  6. Turn the pancakes over and continue cooking until the second side is brown about 3 minutes. Repeat with the remaining batter.
  7. Serve the pancakes warm.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.