Cassie's Whole Wheat Eggless Pancakes

This is a vegetarian recipe, however, an egg or two can be added to the batter for fluffier pancakes. This particular method yields soft, sweet pancakes that have become my personal favorite.

• Ready In: 15 mins
• Serves: 3-4
• Yields: 8 medium pancakes

Ingredients

• 1 1⁄3 cups whole wheat flour
• 1  cup buttermilk (or raw goat milk)
• 3  tablespoons olive oil
• 2  tablespoons brown sugar
• 1  tablespoon honey
• 2  teaspoons cinnamon
• 2  teaspoons fresh lemon juice
• 1  teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon salt
• 1⁄3 teaspoon baking powder

Directions

1. Whisk together 1/2 cup buttermilk and 1/2 cup flour. Add brown sugar, honey, olive oil and lemon juice. Whisk in another 1/2 cup of buttermilk and remainder of flour. Add baking powder, cinnamon, nutmeg, ginger and salt. Whisk until smooth and add 1/3 cup flour if too thin or 1 tablespoon olive oil if too thick. The batter should be slightly firm but still easily mixable. Heat a skillet on medium heat and add butter. Pour 1/2 cup of batter into the skillet and cook until bubbles form and pancake separates from the pan with a spatula. Flip over and cook for an additional minute. Remove from pan. Enjoy!