Whole Wheat Buttermilk Pancakes

In a small bowl, combine the buttermilk (see note below), canola oil, egg and egg white; set aside.

In a large bowl, whisk together the remaining ingredients; add the wet ingredients and whisk until smooth.

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.

Recipe adapted from Cooking Light’s The New Way To Cook Light.

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.