Prep 5 mins
Cook 15 mins
Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.
- Beat egg until fluffy.
- Add remaining ingredients, mix only until smooth.
- Makes 8 (4 inch) pancakes.
- Really good and healthy!
These pancakes actually are light and fluffy and delicious! I cut the oil in half and omitted the sugar completely (then smothered with butter and maple syrup, of course!) and they were great. My husband agreed this is a keeper.
Great! Used white whole wheat flour and added blueberries. This will be my regular recipe from now on.
These were fantastic! I used whole wheat pastry flour instead of regular and butter instead of oil. They were so fluffy and delicious. I'll definitely make them again, thanks for the recipe.