Healthy Whole Wheat Pancakes

A fluffy, whole grain, lower fat alternative to regular pancakes.

• Ready In: 20 mins
• Serves: 4
• Yields: 8 4-inch pancakes

Ingredients

• 1  cup nonfat milk
• 1  tablespoon lemon juice
• 1  tablespoon Splenda sugar substitute
• 3  tablespoons canola oil
• 2  large eggs
• 1  cup whole wheat flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Add lemon juice to milk, and let stand for 5 minutes.
2. In a medium bowl, stir Splenda and oil together.
3. Add eggs and buttermilk and beat until well combined.
4. Add dry ingredients, and stir with a whisk until moistened (leave some lumps, you don't want to over-stir).
5. Pour circles onto griddle and cook until done.