Whole Grain Pancakes That Don't Taste Like It!

Ingredients

• 1 1/4 cups whole wheat flour (I used whole grain pancake flour I found at Whole Foods, or you can use whole wheat pastry flour)
• 3 eggs
• 1 1/4 cups low-fat buttermilk
• 1/4 cup artificial sweetener (I used Splenda)
• 1 teaspoon baking powder (heaping)
• 1 teaspoon baking soda
• 1/2 cup unsweetened applesauce
• 2 tablespoons flax seeds, ground (I used golden) (optional)

Directions

1. 1

   I used an electric skillet, but you can also preheat non-stick skillet over medium heat.

2. 2

   Using whisk, combine all ingredients until just smooth.

3. 3

   Pour approximately 1/4 c batter into skillet (form 5” circle).

4. 4

   If using whole grain pancake flour, there won't be "bubbles" as in other pancakes, but when you see the edges set well, and lift from skillet (about 2-3 minutes), flip pancakes.

5. 5

   Brown for another 1-2 minutes til done. May try a toothpick in the middle, as in a cake, because these whole grain pancakes will "brown" quicker and may not be done in the middle.

6. 6

   **If using whole wheat pastry flour, your results will be more bubbles in the pancakes and browning will be less because of the flour and more from cooking time and temperature.