1 cup wheat flour

1 tbsp brown sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 beaten egg

1 cup lowfat buttermilk

2 tbsp canola oil.

Combine dry ingredients. Combine egg ,buttermilk and oil. Add to flour mixture and stir until just moistened (batter will be lumpy). Add more buttermilk to thin batter if necessary.

Spray a pan with non stick spray and pour 1/4 cup batter onto hot skillet. Cook over medium heat about 2 minutes per side or until golden brown.

Variation: I always add blueberries to the pancakes - it works best to sprinkle a few on each one after you pour batter into pan.

Tip - This recipe makes a mess of the pan. I fill pan with water, add 1 tbsp dishwasher detergent and simmer for 15 minutes. Makes clean up a snap!