Whole Wheat Pancakes

I love whole wheat pancakes because they mix up quickly and taste deliciously nutty. As always, I recommend using freshly ground whole wheat flour. I specifically use hard white wheat, but red wheat works fine too, just with a stronger flavor.

Mix all of the ingredients together in a bowl.

1 1/2 c. whole wheat flour

1 1/2 c. milk

2 eggs

2 T. honey

2 t. baking powder

2 T. oil

3/4 t. salt

Heat a griddle or pan over medium heat (350 degrees). Brush the pan or griddle with butter and cook the pancakes 1/4 c. of batter at a time, flipping once. Serve whole wheat pancakes with butter, syrup, and/or fruit. I sometimes add chocolate chips and eat them with peanut or almond butter.

Find more delicious breakfast recipes here.

This recipe was based off of blender wheat pancakes. My main complaint is that my blender is way too loud for early mornings, so I wanted a recipe that I could use already-ground flour in. I usually get 1 1/2 times as much flour as wheat berries when I grind them, so I adjusted the recipe accordingly. All the other ingredients are pretty much the same. I still love both recipes. This one is a more soft, while the blender variety pancakes are a little more hearty in texture.