WHOLE WHEAT PANCAKES

3/4 cups all purpose flour
3/4 cup whole wheat flour
3 T, sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 cups low-fat buttermilk
1 T. vegetable oil
1 large egg
1 large egg white

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, oil, egg and egg white, stirring with a whisk, add to flour mixture, stirring until just moist. Heat a nonstick griddle or nonstick skillet with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges looked cooked. Yield 6 servings

Source: Cooking Light Magazine