I crave pancakes all.the.time. It's a pregnancy craving that has never gone away. I've tried tons of different pancakes recipes, but I have found a winner. These are so light, fluffy and delicious! They've become a Sunday morning staple in our house. They go great with my Fresh Berry Sauce.
Whole Wheat Buttermilk Pancakes
Makes 6 (2 pancake) servings
2 cups whole wheat flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
2 cups low-fat buttermilk
1/4 cup canola oil
1. Preheat oven to 200°. Whisk dry ingredients in large bowl until well combined. Add buttermilk, eggs, vanilla and canola oil and mix until well combined and there are no large lumps.
2. Drop batter by 1/4 cupfuls onto a griddle or pan that has been sprayed with cooking spray. As pancakes finish, place on a cookie sheet and place in oven, keeping warm until ready to serve.
Nutrition Info (per serving): Calories: 292, Protein: 10g, Fiber: 4g, Sodium: 612mg, Carbs: 36g, Fat: 13g