Whole Grain Buttermilk Pancakes

I'm usually a high-protein breakfast kinda gal. I normally have an egg white omelet or cottage cheese after I've been up for an hour or so. Lately however, I've been craving sweets in the morning, which is so unusual for me and this has led to my peanut M&M munching at 6:00 a.m. with my morning coffee! It doesn't take a genius to see that I'm subbing the M&M's for my morning cigarette, but I can't have this go on! So this morning I decided to make pancakes to see if that would be enough to satisfy my sweet tooth. It worked. I didn't have a single M&M until well after 11:00! (Baby steps folks, baby steps.)

These whole grain pancakes were delightfully fluffy yet moist and when served with sugar free syrup, fruit or jam, they make an excellent choice for a lower glycemic and fiber filled breakfast. Add a hard boiled egg for some protein and you won't be hungry for hours.

Whole Grain Buttermilk Pancakes (makes about 7-8 (4 inch) pancakes

3/4 cup oat flour
1/4 cup whole wheat pastry flour
1 TBSP sugar (I used Splenda)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 cup low fat buttermilk
2 TBSP canola oil
1 large egg

Whisk together the flours, sugar, baking soda, baking powder, cinnamon and salt in a medium size mixing bowl. In another small bowl whisk together the buttermilk, canola oil and egg. Add the wet ingredients to the dry ingredients and stir just until moistened. Do not over mix. Let batter sit for 10 minutes.

Heat griddle or grill pan over medium heat. Lightly grease pan with butter. Spoon two heaping tablespoons of batter per pancake onto pan. When tops are covered with bubbles, flip pancakes over and cook until bottoms are lightly browned.