Basic Whole Wheat Pancakes

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We eat a lot of pancakes around here, often these oatmeal or these banana.  But I found these gems about a year ago and have been making them a lot lately.  They can be whipped up in just a few minutes and make a simple, delicious pancake that can be topped with anything from bananas and peanut butter to berries and maple syrup.  The are super light and fluffy and they use all whole wheat flour, so you can feel good about starting your day off with some whole grains...with a little syrup on top.  Enjoy!

Whole Wheat Pancakes

Makes 16 pancakes

1 1/2 c. whole wheat flour

2 T. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 1/2 c. buttermilk

1/4 c. vegetable oil

2 large eggs, lightly beaten

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda,and salt.  Whisk in buttermilk, vegetable oil, and eggs.  Let stand 10 minutes.

Heat a griddle or nonstick skillet over medium heat.  (Grease if you know your griddle needs it - mine doesn't).  Scoop a 1/4 cup of batter for each pancake and cook until bubbles appear.  Flip, and cook until golden brown.

Source: Adapted from Martha Stewart