Low-Fat Buttermilk Pancakes

I had some buttermilk that needed to be used up before it went bad. I opted to make some delicious pancakes! This recipe was great because it made enough for Bryan and I to have 2 each for breakfast and we froze the other pancakes for breakfast later in the week.

These pancakes are delicious with some light butter and sugar free syrup, but they also taste great if you top them with some vanilla greek yogurt and fresh fruit. I prefer to do the yogurt/fruit combo, only because the greek yogurt gives me the protein I need to stay satisfied until lunch.

Low-Fat Buttermilk Pancakes
Serves: 5 (2 pancakes each)
Adapted by: http://lowfatcooking.about.com/od/breakfastandlunch/r/buttermlkpancak.htm

Ingredients:
1 cup white whole wheat flour OR all purpose flour (prefer the wheat for whole grains)
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, lightly beaten
1 cup low-fat buttermilk
2 teaspoons canola oil
1 teaspoon pure vanilla extract

Directions:
-Combine the flour, sugar, baking powder and baking soda in a mixing bowl.
-In a small bowl, combine beaten egg, buttermilk, oil and vanilla.
-Add the liquid ingredients to the dry ingredients and mix with a wooden spoon. You will stir it together just until moistened.
-Heat your pancake griddle up over medium heat and spray with nonstick cooking spray.
-For each pancake, drop 1/4 cup batter on the hot griddle.
-Turn the pancakes when the edges are cooked and bubbles appear all over, which should be no more than 1 1/2 minutes.
-Cook until finished through.
-Serve hot with desired toppings

Enjoy! :)