Whole Wheat Flax Buttermilk Pancakes

Makes a lot of pancakes - approx. 30 4inch pancakes
Ingredients
1 & 1/2 cup whole wheat flour
1 & 1/2 cup whole wheat pastry flour
6 tablespoons ground flax seeds
3teaspoon baking powder
1& 1/2 teaspoon baking soda
1 & 1/2 teaspoon salt
6 tablespoons raw or unbleached sugar
3 cup low fat buttermilk (or milk with vinegar to curdle it)
3 teaspoon vanilla extract
3 large eggs
3 tablespoons melted butter or oil

Instructions
1. Preheat griddle or fry pan to medium-high heat.
2. In a large bowl, whisk together both flours, flax seeds, baking powder, baking soda, salt, and sugar.
3. In a large measuring cup, measure buttermilk. Add in egg, applesauce, vanilla extract, and whisk to combine. Add to dry ingredients and mix just until combined and some lumps remain. Let batter rest for about 5 minutes.
4. Cook pancakes until there are a few bubbles on the surface and the edges are just cooked, about 2 minutes. Flip, and cook for about an additional 2 minutes or until cooked through.

This batter was a little on the thin side. I haven't had time to play with it to get thicker pancakes. I did add chocolate chips - because we love them, but this batter would definitely benefit from some oats, bananas or be delicious plain. My goal was to get away from white flours and sugars so my kids could eat a healthier whole grain food. Because I do not consider pancakes nutritious I wanted a way to remedy that, at least a little. ;)