Easy Whole Wheat Pancakes 
Protein, B vitamins, and folate optimize your baby’s cell, brain, and nervous system development.
MAKES ABOUT NINE 5-INCH PANCAKES
LIGHT and delicious, these pancakes will brighten up any morning. Don’t have buttermilk? No sweat. Add 1 tablespoon of cider vinegar to 1 cup of milk and let sit for 10 minutes. Need more fiber? Add 3 tablespoons of ground flaxseeds to the batter. Gluten-free? Use gluten-free flour or oat flour. Need a calcium boost? Add up to ⅓ cup of powdered milk. Any leftover pancakes should be covered and refrigerated, or frozen, with layers of parchment paper in between each pancake. Reheat them in an ungreased skillet over medium-low heat until hot, one to two minutes per pancake. Don’t use the microwave, which will make the pancakes unpleasantly rubbery.
1 large egg
1¼ cups buttermilk
½ teaspoon pure vanilla extract
½ cup unbleached all-purpose flour
½ cup whole wheat flour
1 tablespoon baking powder
2 tablespoons sugar
Pinch of salt
2 tablespoons melted unsalted butter
Cooking spray or canola oil
• In a large bowl, whisk together the egg, buttermilk, and vanilla. Add the flours, baking powder, sugar, and salt and whisk until smooth. Add the melted butter and whisk until well incorporated.
• Heat a medium-size skillet over medium to medium-high heat until hot. Using a heatproof brush, lightly oil the skillet with cooking spray or canola oil. Add a scant ⅓-cup of batter and immediately swirl the batter to form a pancake. Cook until the surface bubbles and sets and the underside is golden brown, usually a little longer than 1 minute. Flip the pancake with a wide spatula and cook for 1 minute more, or until cooked through. Transfer to a plate or platter.
• Repeat this procedure with the remaining batter, lightly oiling the skillet as needed. You can keep the pancakes warm in a low oven.
3 pancakes: Calories: 241 cals; Protein: 10 g; Carbohydrates: 44 g; Fat: 3 g; Fiber: 3 g; Sodium: 699 mg; Riboflavin: 0.4 mg Niacin: 4 mg; Thiamine: 0.3 mg; Folate: 82 mcg; Manganese: 1 mg; Selenium: 27 mcg; 2½ CARBS