One of the things I often do is try to add extra nutrition in regular recipes. In this case, I took a whole wheat pancake recipe and took it to a whole other level. The result is a yummy, soft, light pancake that is jam-packed full of goodness.
1 1/2 cups whole wheat flour
1/4 tsp salt
2 tbsp sugar
1 tbsp baking powder
1 scoop vanilla protein powder
1 tbsp flax seeds
1 egg, beaten
2 tbsp canola oil
1 1/2 cups buttermilk (or 1% milk, slightly soured with 1 tsp vinegar)
1/2 cup blueberries
pinch of cinnamon if desired
Mix your dry ingredients, add your wet and mix until smooth. Stir in blueberries and then fry using non-stick spray. Will make 12 4-5 inch pancakes.
We always eat them with a little light syrup.
I find the addition of protein powder adds to the tenderness which balances out the whole wheat flour nicely as well as giving them a protein kick. Then you have the great vitamins in blueberries, the fibre of the flax and whole wheat... yum.
If you wanted to reduce the fat and sugar content further, you could use egg substitute for the egg and stevia or splenda for the sugar. I don't recommend losing the oil though - it helps keep things from getting tough.