Whole Wheat Raspberry Pancakes

• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 2 Tablespoons Cornmeal
• 3/4 teaspoons Salt
• 1-1/4 teaspoon Cinnamon
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 cups Egg Whites (about 4 Egg Whites)
• 3 Tablespoons Honey
• 1 teaspoon Vanilla Extract
• 2-1/4 cups Buttermilk
• 1/2 cups Butter, Melted
• 1 cup Raspberries Or Any Other Berries Of Choice

1. Pre-heat oven to 200F. This is to keep your pancakes warm.
2. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.
3. In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.
4. Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups of batter.
5. Heat a griddle or large skillet over medium-low heat. Grease the surface of the skillet, then ladle on half-cups of the batter to form each pancake. Add your berries after you pour the batter into the pan. By doing so, this will make sure they don't bleed all throughout the batter, and it will give you control on how many berries are in one pancake. Control feels good.
6. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side. Keep the finished pancakes warm in your oven and then serve with syrup and extra berries.

allpurpose, whole wheat flour, cornmeal, salt, cinnamon, baking powder, baking soda, egg whites, honey, vanilla, buttermilk, butter, raspberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-raspberry-pancakes/ (may not work)