White Wheat Pancakes

I love this recipe because it's easy, delicious, and doesn't require buttermilk. I love buttermilk pancakes as much as anyone, but I often find that I'm in the mood for pancakes when I have no buttermilk on hand.  

These pancakes are wonderfully tender with just milk, and they are a bit healthier than most other pancakes, because they use white whole wheat instead of regular white flour. White whole wheat offers all of the nutrition of whole wheat, but with a mild flavor, so it is perfect for things like pancakes, muffins, and cookies. I love this brand. But you could substitute with your favorite flour.


Here's what you need:

1 cup flour (white whole wheat recommended)

1/2 tsp raw sugar/stevia blend (or 1 tsp sugar)

2 tsp baking powder

1/2 tsp sea salt

1 beaten egg 

1 cup milk (cow's milk or almond milk)

Dash cinnamon

Dash vanilla extract

Butter or bacon drippings for frying
Optional: 1/2 cup blueberries

Here's what you do:

1. In a large bowl, combine flour, sugar/stevia, baking powder, salt, a dash cinnamon; mix with a fork.

2. Use your fork to make a little well in the center of your dry ingredients, and pour beaten egg, milk, and dash vanilla in the well.

3.  Using your fork, mix wet with dry ingredients until just blended. Fold in blueberries if using. Avoid over mixing the batter or pancakes may be tough; lumps are okay.

4. Melt butter or drippings in large skillet over medium heat until sizzling.

5. Scoop 1/4 batter for each pancake into the pan. Fry until edges are golden and small holes develop in the batter. Flip and brown on the other side.

6. Serve with real maple syrup or honey. Makes approximately 5 pancakes.