Whole Grain Buttermilk Pancakes

good and less gummy

• Ready In: 28 mins
• Serves: 6
• Yields: 12 4 inch pancakes

Ingredients

• 1 1⁄2 cups  white whole wheat flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  large egg
• 1 1⁄2 cups buttermilk
• 2  tablespoons canola oil
• 1  tablespoon sugar
• 1  teaspoon vanilla extract

Directions

1. Whisk dry ingredients in large bowl. (If desired replace up to 1/2 cup flour with another whole grain--cornmeal, oats or buck-wheat flour).
2. Whisk wet ingredients in a medium bowl. Make a well in the center of teh dry ingredients, add the ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.
3. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender.
4. Coat a large nonstick skillet with cooking spray; heat over medium heat. Without stirring the batter, measure out three 1/4 cup pancakes, pouring the batter into the pan. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.