The Menu Mama recipes
yield: 12 pancakes (6 servings)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 Tbsp sugar
1 tsp cinnamon (optional, recommended if using blueberries)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1 Tbsp vegetable oil
1 large egg
1 large egg white
1 cup fresh or frozen blueberries (optional)
Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Sprinkle each pancake with a handful of blueberries, if using.
Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with butter and syrup.