Whole Wheat Buttermilk Pancakes

• 1-1/2 cup Low Fat Buttermilk (Substitution Included)
• 1 Tablespoon Canola Oil
• 1 Large Egg
• 1 Large Egg White
• 3/4 cups All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 3 Tablespoons Granulated Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt

1. In a small bowl, combine the buttermilk (see note below), canola oil, egg and egg white; set aside.
2. In a large bowl, whisk together the remaining ingredients; add the wet ingredients and whisk until smooth.
3. Preheat a griddle and spray with nonstick cooking spray over medium heat. Ladle about 1/4 cup of batter per pancake onto the griddle. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.
4. Recipe adapted from Cooking Light's The New Way To Cook Light.
5. Note: To make homemade buttermilk, combine 1 1/2 tablespoons vinegar or lemon juice plus enough milk to equal 1 1/2 cups liquid total. Stir and rest for 5-10 minutes until the milk begins to curdle and thicken slightly.

low fat buttermilk, canola oil, egg, egg white, allpurpose, whole wheat flour, sugar, baking powder, baking soda, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-buttermilk-pancakes-3/ (may not work)