Hearty Wheat Pancakes

I'm having an obsession with pancakes lately. Especially with hearty wheat ones like from Denny's and the ones I had at the Rise and Dine diner a few weeks ago. I think I hit the jack pot with these. These pancakes are hearty, with a lovely cinnamon flavor, and are slightly chewy. If you want light and fluffy then these are not for you. If you want something you can sink your teeth into and filling then try these out. I loved them. Unfortunately Will did not. I can't always please him.

I will warn you that the batter is really thick. Once you get the batter on the skillet you have to spread it out with a spoon. If you want the batter runnier add more buttermilk. But I'm not sure what it would do to the texture.

Hearty Wheat Pancakes
adapted from Food.com

10 pancakes, 5 WW points per pancake
15 pancakes, 3 WW points per pancake

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2 cups whole wheat flour
1 1/2 cups oatmeal or oat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups (pint) low fat Buttermilk
2 T light butter, melted
1 egg
2 egg whites
1 1/2 T honey

Whisk together the dry ingredients (flour, oats, baking soda, baking powder, spices) in a large bowl. Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl. Add all other wet ingredients (buttermilk, butter, honey) to eggs, mix well. Slowly add wet mixture to dry, folding in until thoroughly blended. Let sit for 10-20 minutes. Scoop up batter in 1/2 cup fulls for bigger pancakes and 1/4 cup fulls for smaller pancakes. Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are thick pancakes, so be sure to check and sometimes flip back and do the same side twice.