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While the whole wheat flour is a healthier version, all-purpose can be used as a substitute.
Whole Wheat Buttermilk Pancakes
1¾ cups whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
½ teaspoon orange zest
2 tablespoons unsalted butter
1 large egg
1½ cups buttermilk
½ cup plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon pure vanilla extract
1. Put the flour, sugar, baking powder, baking soda, salt and zest together in a small mixing bowl. Whisk to combine; reserve.
2. Put the butter in the blender jar. Set timer for 1 minute and temperature on Low and let butter melt (this takes about 10 seconds). Turn unit off.
3. Put all liquid ingredients together in a large liquid measuring cup. Run blender on speed 1 and slowly add the liquid ingredients through the pour spout on top of the lid. Once the ingredients have mixed well, add half of the dry ingredients. Pulse once, and then run on speed 1 for about 10 seconds. Scrape down blender jar and then add remaining dry ingredients and then pulse to combine. Be careful not to over-mix or the pancakes will be tough.
4. Prepare pancakes using a ¼-cup measuring cup to scoop pancakes onto preheated greased pan to cook.

Servings: Makes about 24 pancakes

Nutritional information per serving

Nutritional information per pancake: Calories 62 (33% from fat) • carb. 9g • pro. 2g • fat 9g • sat. fat 2g • chol. 13mg • sod. 116mg • calc. 52mg • fiber 1g

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