I'll be honest, I am the first person to pick white over whole wheat in all food aspects. Although i do prefer multi-grain and I absolutely refuse to eat whole wheat pasta, I do love whole wheat pancakes. It gives it a nuttier flavor and goes so well with walnuts and bananas! I also use white, whole wheat flour which i think tastes more mild than regular whole wheat but still does not strip the flour of it's nutrients. So here it is!
INGREDIENTS:
2 cups white whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups of buttermilk
2 eggs
1 cup of vegetable oil
1 banana
1/2 cup chopped walnuts
maple syrup
butter
Whisk together all dry ingredients in a bowl
In a separate bowl, stir buttermilk, eggs, vegetable oil together until smooth
Combine the dry and 'wet' ingredients until batter is smooth
Heat a pan over medium-low heat for 3 minutes (cast iron is best) and pour batter onto skillet
When bubbles start appearing in the batter, flip the pancake, usually after about a minute or two.
Once the other side is golden brown, remove from the pan and plate
Top with sliced banana and chopped walnuts and serve with a pad of butter and some real Vermont maple syrup!