So Yummy Whole Wheat Buttermilk Pancakes

These are the best pancakes that I have ever had, and they are pretty healthy for ya with whole wheat flour and flaxseed. Sorry I don't have any pictures.

1 ¼ C whole wheat flour

½ C all-purpose flour

3 Tablespoons ground flaxseed, oat bran, or wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

Splenda (optional), to taste (I put a teaspoon of regular sugar in mine)

1 teaspoon cinnamon (optional) (We added this and it was extra delicious)

Pinch of nutmeg (optional) (Didn't use this)

Pinch of salt (optional) (Used this)

1 ¾ C buttermilk (we used lemon juice and reg. milk--you can google how to sub for buttermilk)

¼ C milk

½ C. white grape juice concentrate or honey ( I used honey and mixed it with the milk to dissolve)

2 large eggs

1 teaspoon vanilla extract

2 Tablespoons plus 2 teaspoons canola oil (I used vegetable oil)

1. Place the whole wheat and white flour, flaxseed, baking powder, baking soda, Splenda, if using, and the cinnamon, nutmeg, and/or salt, if using, in a medium-size bowl and stir to combine.

2. Place the buttermilk, milk, grape juice concentrate or honey, eggs, vanilla, and 2 tablespoons, of oil in another bowl and whisk to mix. Pour the buttermilk mixture into the flour mixture and beat just until smooth. If possible, let the batter rest for up to 30 minutes at room temperature before cooking pancakes.

3. Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Cook the pancakes using ¼ C of the batter per pancake, until the batter bubbles on top and the pancakes are firm on the bottom, about 3 minutes. Turn the pancakes over and continue cooking until the second side is brown, about 3 minutes.

*The pancakes can be frozen for up to 2 weeks. Let them cool completely, then wrap them in a single layer or individually in aluminum foil. To reheat, unwrap a pancake and microwave it on high power for 2 minutes or heat in a 350 degrees oven for 10 minutes.

Makes about 18 pancakes

You can add fruit or nuts into the batter. We used banana and pecans!

These are super sweet and so good that you don't even need syrup.

-This recipe is courtesy of Eating Well When You're expecting (Heidi Murkoff)