Whole Wheat Pancakes

"This is my pancake recipe now. However, I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double, I use 1/4c each). I also use 1 egg and 2 egg whites ins..." See moretead of 3 eggs. Since I don't usually have buttermilk, I use soured milk (add tbs lemon juice or vinegar to your milk). I gradually add the liquid until the batter is the right consistency since it tends to be thin. I throw in a tbs or two of ground flax seed for a little added nutrition. I usually double this recipe and freeze the extras. They warm up great in the toaster. They're also great if you add blueberries."

"I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid, I preferred thin pancak..." See morees, but these raise high and were also delicious. The recipe provides a somewhat healthy way to indulge. Great stuff."

"Jen, thanks for the great recipe! The pancakes turned out fluffy and light just as advertised! I didn't measure any of the ingredients directly (I ususlly go by 'feel' when cooking). Because of t..." See morehis I wasn't too concerned about the fact that baking soda was missing from the ingredients list, but was called for in the body of the recipe... If you want to make this recipe and you are going to use buttermilk do not forget to use the baking soda! I think I put about a 3/4" of a teaspoon in. I also didn't have any buttermilk, but I found that if you put about 2tsp of regular vinegar in whole or 2% milk it will cause the milk to curdle slightly and will closely resemble buttermilk. (By the way, you can't even begin to taste the vinegar in the final pancakes after baking.) I've added this recipe to my box and will now make it my mainstay for making pancakes!"