Natural, Whole Wheat Pancakes

“I've been trying to cut chemicals out of my diet and eat more natural foods. This is a recipe I came up with while modifying the traditional pancake recipe. I used Wheat Montana 100% whole wheat flour, found at Walmart.”
READY IN:
10mins
YIELD:
7 medium pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl wisk egg until fluffy.
  2. Wisk in milk and vanilla.
  3. Add dry ingredients and mix thoroughly. Batter will be thick. If thinner batter is preferred add milk until desired consistency is achieved. (I've found that the amount of milk I need changes dramatically depending on the brand of whole wheat flour I use).
  4. Heat griddle and grease with butter or very light tasting olive oil.
  5. Pour 1/4 cup of batter onto griddle.
  6. These pancakes will not "bubble" like traditional pancakes, so you will have to watch the bottoms to know when to turn. Flip cakes when bottom is golden brown.
  7. Top with 100% natural maple syrup (Log Cabin makes a good one) Check those labels! No corn syrup. :-).

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