Don’t be fooled, these light and fluffy pancakes are half the fat but equally delicious.
3.5 ounces white whole-wheat flour (about 3/4 cup)
3.4 ounces all-purpose flour (about 3/4 cup)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups low-fat buttermilk
2 large egg yolks
2 tablespoons canola oil
3 large egg whites
How to Make It
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.
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.
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.
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.