Vanilla Buttermilk Whole Wheat Pancakes

Directions

In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

Heat a griddle or large skillet over medium-low heat.

Grease the surface, then ladle half-cups of the batter to form each pancake.

Cook until puffed and golden brown, about 1½ to 2 minutes on each side.

This makes 8 to 10 pancakes.

Serve with butter or maple syrup.

You can half the recipe if you don’t want to make too many.

Serve with butter and maple syrup.