Whole Wheat Pancakes
These whole wheat pancakes turn a plain pantry flour into a sturdy, nutty breakfast that suits a full table. Whole wheat adds fiber and a deeper flavor than white flour, and the batter comes together in two bowls with one light stir. Keep the mixing short for thick, tender pancakes, then serve them with butter and real maple syrup, strawberries, applesauce or a dusting of cinnamon.
Instructions
Stir the flour, sugar, baking powder and salt together in one bowl.
In a second bowl, beat the egg, then stir in the milk and the 2 tablespoons of oil.
Pour the wet mixture into the dry and stir just until no dry patches remain. Stop there, because extra mixing makes thin pancakes.
Heat a frying pan over medium heat and grease it lightly with oil. The pan is ready when a drop of water dances across the surface instead of simply boiling away.
Spoon about 60 ml (¼ cup) of batter into the pan to make a pancake roughly 10 cm (4 inches) across. Bubbles will rise through the top.
When the bubbling slows and the edges look slightly dry, flip the pancake.
Cook until the second side is golden, then lift it out and pour the next one.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
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