Hearty Honey Whole Wheat Pancakes

The buttermilk-induced fluffiness and hint of cinnamon and honey in these pancakes will make you forget how good for you they are! These are perfect on a bright Spring morning with strawberries, honey, jam, etc.

• Ready In: 35 mins
• Serves: 15-18
• Yields: 15 Good-size pancakes

Ingredients

• 2  cups whole wheat flour
• 1 1⁄2 cups oatmeal or 1 1⁄2 cups  oat flour
• 3  teaspoons baking powder
• 1 1⁄2-2  teaspoons baking soda
• 1⁄4 teaspoon cinnamon (to taste)
• 1⁄8 teaspoon nutmeg (to taste)
• 2 1⁄2 cups buttermilk
• 2  tablespoons canola oil
• 1  egg
• 2  egg whites
• 1 1⁄2 tablespoons honey

Directions

1. Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
2. Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
3. Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
4. Slowly add wet mixture to dry, folding in until thoroughly blended.
5. Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
6. Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.