Whole Wheat Pancakes

This is a variation of a pancake recipe for "Cooking Light" How to Cook Everything cookbook

• Ready In: 40 mins
• Serves: 4
• Yields: 3 pancakes per serving

Ingredients

• 5  ounces white whole wheat flour
• 1 3⁄4 ounces  of whole grain cake flour
• 2  tablespoons sugar
• 1  teaspoon baking powder (I use a No Sodium Brand)
• 1⁄2 teaspoon salt (But, I use "No Salt" salt substitute)
• 1⁄2 teaspoon ground cinnamon
• 2  tablespoons  of golden flax seed meal
• 6  tablespoons  of powdered cultured buttermilk
• 1 1⁄2 cups water
• 1⁄4 cup  liquid egg substitute
• 1⁄2 teaspoon vanilla extract
• 1  teaspoon  of melted light margarine
•  cooking spray

Directions

1. Melt the margarine and set aside to cool. Using a scale, weigh the flour and cake flour together for a combined total of 6.75 ounces. Add all dry ingredients to to the flour mixture and stir with a whisk. Add the water,egg, melted margarine and vanilla to the dry mix and stir to combine. Lightly spray a nonsitck skillet and heat over medium heat. Once pan is heated, add 1/4 cup of batter to the pan. Cook until bubbles form on top. Flip the pancakes and cook for 1 minute more. Continue until all pancakes have been cooked.