Light-as-a-Feather Whole Wheat Pancakes

One hundred percent whole wheat pancakes help boost fiber intake.

1 1/3 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 1/3 cups buttermilk
1 tablespoon brown sugar
1 tablespoon oil

In medium bowl, stir or sift dry ingredients together.

Beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened. Batter should be slightly lumpy.

Pour 1/4 cup batter for each cake onto a well-seasoned hot griddle. Turn when bubbles appear on surface. Turn only once.

Variations:
Omit soda, use 2 teaspoons baking powder and 1 1/3 cups regular milk.

Add 1/2 cup fresh or frozen blueberries.

Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.

Makes twelve (4-inch) pancakes
Source: Kansas Wheat Commission