Don’t be fooled, these light and fluffy pancakes are half the fat but equally delicious.
Serves 6 (serving size: 3 pancakes)
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
2. Combine buttermilk and yolks in a bowl; stir with a whisk. Gradually add buttermilk mixture to flour mixture; stir with a whisk just until moist (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.
3. Place egg whites in a medium bowl; beat with a mixer until medium peaks form. Spoon half of egg whites onto batter; gently fold in. Add remaining egg whites; gently fold into batter.
4. Heat a nonstick griddle or skillet over medium heat. Spoon 3 tablespoons batter per pancake onto griddle. Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 2 minutes or until done.