Buttermilk Wheat Pancakes

This is my first post so I it might take me a bit to get posting down, sorry I don't have a lot of pics but as time goes on I will. I found this recipe on the Food Network website and had modified it, which I have been doing a lot lately. I have been wanting to cook healthier foods for my family so I have been using a little healthier ingredients where I can. I love making breakfast so I will be posting more as time goes on. I usually double the recipes and freeze the leftovers so my wife has a quick breakfast for the kids before they go to school.

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup unbleached all-purpose flour
• 3 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, separated
• 2 Tbsp vegetable oil
• 1 1/3 cup buttermilk
• 1 Tbsp lemon zest
• 1/8 tsp vanilla extract
• pinch cream of tartar

Here's what you do:

Mix together the flour, sugar, baking powder, baking soda, and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter until just incorporated. let stand for 10 minutes.

Heat a nonstick pan over medium heat or griddle to about 375. Brush with butter and heat until the butter just begins to sizzle. Scoop 1/4 cup of the batter into the pan or griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown. Remove to a baking sheet and keep warm in a low oven.

I make the plain ones for the kids and have also added blueberries to them and tried a banana nut version too. For the banana nut depending how much batter I have I use 1 ripened banana (mashed) and 1/4 cup coarsely chopped walnuts.