Whole Wheat Pancakes

I'm slowly trying to get everyone to eat a little healthier around here. There have been speed bumps along the way because Alex can smell healthy a mile away, but even these Whole Wheat Pancakes had him fooled. But then again, you can never really go wrong with breakfast. 

Whole Wheat Buttermilk Pancakes

Source: Tracey's Culinary Adventures
Serves 4-6

3/4 cup all-purpose flour 
3/4 cup whole wheat flour
3 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 
1 1/2 cups buttermilk
1 Tbsp canola oil, plus extra for cooking
1 large egg 
1 large egg white 

In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined - the batter will still be lumpy, that's fine.

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through.  Repeat with remaining batter, adding the rest of the oil to the pan if necessary.