Healthy pancakes! YUM

Whole Wheat Pancakes

source: King Arthur Flour
Ingredients

• 4 c white whole wheat flour
• 1 c unbleached all-purpose flour OR gluten-free all-purpose flour
• 3 1/2 c old-fashioned or rolled oats
• 3 T sugar
• 3 T baking powder
• 1 T salt
• 1 T baking soda

pancakes

• 2 T. vegetable oil
• 1 c. buttermilk OR a combination of plain yogurt and milk
• 1 large egg

Directions

1. To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
3. To make the pancakes: Whisk together 1 cup of mix, i cup oil, 1 cup of buttermilk, and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
4. Let the batter stand for at least 20 minutes before cooking.
5. Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
6. Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
7. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
8. Serve pancakes immediately, or stack and hold in a warm oven.