Serve these nutritious pancakes with powdered sugar, fresh fruit, or syrup.
Whole-Wheat Buttermilk Pancakes
1 cup/250 mL whole-wheat flour
1 tbsp/15 mL sugar
2 tsp/10 mL Watkins Baking Powder
1/2 tsp/5 mL baking soda
Pinch of salt
1 cup/250 mL buttermilk
1 egg
2 tbsp/30 mL Watkins Original Grapeseed Oil
1 tsp/5 mL Watkins Vanilla
Combine dry ingredients well. Add remaining ingredients, stir until well-blended (do not beat or overstir). Preheat griddle on medium-high heat. Coat griddle with cooking spray and ladle batter onto griddle in roughly 1/4 cupfuls. When tops are covered with bubbles, flip to other side and cook briefly until bottoms are done. Makes about 20 4-inch pancakes
Order Watkins Grapeseed Oil and Vanilla at our online catalog
http://www.WatkinsOnline.com/eleisiawhitney
Grapeseed Oil allows foods’ natural flavors to come through. This oil’s light neutral flavor won’t mask or clash with other foods.It is lower in saturated fat and higher in unsaturated fats than nearly all other oils. It’s also one of the only foods that has been shown to not only lower LDL (“bad”) cholesterol, but also increase HDL (“good”) cholesterol, giving it a distinct advantage over other oils.
Grapeseed oil contains a high level of antioxidants, including vitamin E, which makes it not only healthy, but very stable; it does not need to be refrigerated, but if chilled it will not cloud up like olive oil. Its high smoke point makes it perfect for grilling or sautéing.
