WHOLE WHEAT BUTTERMILK PANCAKES

Yield: 8 to 10 pancakes

• 2 eggs
• 1 cup buttermilk
• 1/4 cup whole wheat flour
• 2 tbsp. wheat bran
• 2 tbsp. brown sugar
• ½ tsp. baking soda
• ½ tsp. cinnamon (optional)
• 2 tbsp. melted butter
• maple syrup (optional)

Beat eggs with buttermilk in medium sized bowl. Combine flour,
with bran, sugar, soda and cinnamon; mix well.
Stir dry ingredients into buttermilk mixture, until blended. Add 
butter. 
Place non-stick pan over medium heat.
Using a 1/5 cup (50ml) measure, spoon batter into pan, making 3 to 4 pancakes at a time.

Cook on one side until small bubbles appear on  the surface of the pancakes. Flip over and cook for 1 min. on the other side.
Repeat with remaining batter.

Serve with maple syrup if desired.

Preparation time: 5 min
Cooking time: 10 min

Serving size: 2 medium sized pancakes

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