Whole Wheat Pancakes

Whole wheat pancakes tend to be heavy but the following recipe is not! Making your own, rather than using a store bought mix, is both economical and healthier. Whether you use fresh ground or store bought flour, this is a great recipe!

We buy enough whole wheat berries in bulk to last for one year and store them in 5-gal buckets with oxygen absorbers. As needed, we grind the wheat berries to make flour and use it fresh. This way we have the nutritional benefits of fresh ground flour and the economical savings of buying at a reduced price of bulk purchasing direct from the grower.

We have whole wheat pancakes every morning during the week. No, we are not in a rut and we do have variety! Periodically, chopped nuts are included. On Fridays, we have raisins in our pancakes and on Saturdays we add chocolate chips! (On Sundays we have eggs and biscuits!)

This recipe works great with fresh ground or store bought flour and can also be used for waffles.

Whole Wheat Pancakes/Waffles

2 eggs

3 c. whole wheat flour – heaping

2 oz oil

1 Tbsp baking powder

1 Tbsp vanilla

1/2 tsp salt

1/4 – 1/8 tsp cinnamon

2 – 3 c. milk (may substitute 8 oz powdered milk and 2 – 3 c. water)

***Optional ingredients: chopped nuts, raisins, chocolate chips

Preheat griddle.

Mix dry ingredients together.

Add eggs, oil and milk – stir until combined adding enough milk to make a thin batter. (If making waffles, add enough milk to make a thicker batter.)

Pour batter onto heated griddle and cook until browned turning once for a lighter pancake.

Serve hot with syrup, honey or jelly.