These Whole Wheat Pancakes are very light and fluffy, and they are easy to make with just a few simple ingredients. Great for a healthy and light breakfast!
Easy Blueberry Muffins Recipe
INGREDIENTS
SERVINGS: 16 PANCAKES– 2 cups (240 grams) white whole wheat flour or whole wheat flour (spooned & leveled)– 2 teaspoons baking powder– 1 teaspoon baking soda– 1/2 teaspoon salt– 1 and 3/4 cup (420 ml) buttermilk (I used low-fat)– 1/4 cup (85 grams) honey– 3 tablespoons (45 ml) oil (canola, vegetable, or melted coconut oil)– 2 large egg– 2 teaspoons pure vanilla extract
INSTRUCTIONS
Place a large skillet or griddle on medium heat and spray with nonstick cooking spray. Mix white whole wheat flour, baking powder, baking soda, and salt in a large bowl. Set aside.
1
Whisk buttermilk, honey, oil, eggs, and vanilla in a separate bowl until combined. Be careful not to overmix the batter as you add the dry ingredients to the wet.
2
With a 1/4 cup measuring cup, scoop batter from bowl and place on skillet or griddle. Flip and cook for another 1-2 minutes after the top bubbles and the edges set.
3
You can top it with pure maple syrup, fresh fruit, or anything else you like.