Whole Wheat Pancakes

I have a thing for breakfast. I love to make breakfast. The best is when my hubs is still sleeping, and I make something super delicious and he wakes up to the whiffs of a glorious breakfast wafting up the stairs.
There is just something about waking up knowing you are going to eat something that doesn't come from a box. That is why I have a whole breakfast section on this site. Plus, breakfast items make super quick dinners (even though my husband didn't think he would like pancakes for dinner, it is the best!)
However, a lot of breakfast is pretty much dessert (not that I'm complaining). Just like my Chocolate Waffles (p.s. they were featured on this linky party this week, woo hoo!).
These pancakes aren't much of an indulgence. They are fluffy and hearty, and delicious!

recipe from Our Best Bites
3/4 Cup Whole Wheat Flour
3/4 Cup all purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk (OR 1 1/2 TBL lemon juice or vinegar + enough milk to fill 1 1/2 cups)
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white

Here's the whole wheat flour I use. I really recommend buying one of these and keeping it in the cupboard. It comes in handy and you can substitute it for all purpose in a lot of things

Combine dry ingredients (flours, sugar, powder, soda, & salt) in a mixing bowl.
In a separate bowl combine milk, vanilla, oil, egg, & egg white. Whisk for about a minute so it can get frothy.
Add the wet ingredients to the dry and stir until just mixed.
Heat a skillet over medium until pam steams up when you spray it on.
Use 1/4 cup batter per pancake, and pam the pan between every new pancake.
Wait until edges are set and bubbles form in the pancake, then flip!
Keep the cooked pancakes in the oven on "warm" until all the pancakes are made, then serve with hot syrup
Makes 12 pancakes