Whiteley Creek Homestead

I made these lightweight buttermilk pancakes from Clean Eating Magazine this morning. The sucanat adds wonderful flavor. We were racing out the door, so I didn't get a photo of the end product.

Buttermilk Sucanat Pancakes

Makes 16 pancakes

1 ½ cups whole wheat flour

¾ ¼ cup organic sucanat (I'm going to try reducing even further to 2 tbsp.)

1 ¼ tsp baking powder

½ tsp baking soda

½ tsp sea salt

1 ½ cups low-fat buttermilk

1 egg, lightly beaten

1 egg white

1 tbsp sour cream (I used homemade yogurt.)

Olive oil cooking spray

In a large bowl, combine dry ingredients. In a separate bowl, whisk together buttermilk, eggs, and sour cream; add to dry ingredients, stirring just until moist. Heat a large skillet over medium heat. Mist skillet with cooking spray. Pour ¼ cup batter into skillet for each pancake and cook for 2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 2 more minutes or until bottoms are lightly browned. Repeat with remaining batter, remisting skillet with cooking spray between batches.