Moist and Flavorful Whole Wheat Pancakes

These are to DIE for. I just made them last week, then again this morning and decided this recipe must be shared. If you don't have a wheat grinder, store bought wheat flour works too.

But, if you care even the slightest bit about:

1. Adding protein to your diet
2. Heart healthy wheat germ oil
3. A healthy bowel via more natural fiber
4. A slower hike in blood sugar
   

. . . . then save your precious pennies for a wheat grinder. It WILL change your life. Watch for them on ksl.com (for Utah folks) or another classified source. Bosch Kitchen Center also sells refurbished models.

So, anyway, about that amazing recipe. The one that my kids and husband like BETTER than the Krusteez Buttermilk mix . . .

2 cups Whole Wheat Flour
2 cups Buttermilk (can be subbed with 1 cup sour cream and 1 cup milk)
2 eggs
3 Tbsp. Sugar/Honey
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 T. melted butter
2 T. Canola oil

Mix for 20 sec. if using an electric mixer. Or stir about 30 times with a wire whisk (my preferred method for pancakes)

Pour onto griddle or frying pan in 1/4 cup to 1/3 cup increments. Cook over med to med-high heat if on stove top. Or turn griddle to 350 F.

You may add more buttermilk for thinner pancakes. I typically throw in an additional 1/4 cup.

Top with more butter (just do it) fresh or frozen fruit, roasted pecans, maple syrup, and . . . love ;o)

---Michelle