I usually have my griddle warmed up because I cook the bacon first. You'll want to cook these at 350-400 on the griddle or medium-high heat on a non-stick skillet. So start warming that pan up.
1 Cup Whole wheat flour
1 Tablespoon of ground flax seed (optional)
2 teaspoon Baking powder
1/2 teaspoon of Salt
couple dashes of cinnamon (optional)
1 1/4 Cup of milk (more or less depending on how thick you like your pancakes)
1 teaspoon of vanilla (optional)
1 Tablespoon of sugar or honey, whatever sweetener you want to use.
- In medium bowl mix all dry ingredients Flour, salt, baking powder and cinnamon.
- Whisk together milk, egg, sugar/honey and vanilla in separate small bowl, until egg in thoroughly beaten.
- Combine milk mixture into flour mixture. Hand stir with whisk only until combined. Too much mixing causes tough pancakes. If you find the mixture to thick, add more milk. Too thin add more flour, it's that easy. Let the mixture sit for a few minutes until it becomes bubbly.
- You are now ready to pour batter onto griddle/pan. Once the pancake becomes all bubbly in the center and cooked around the edges, that's when you flip. You can always check the underside to make sure it's not burning. Cook the other side until golden brown.
Note:I do not recommend making these with Almond milk and Soy milk, the pancake never seems to cook thoroughly.
That's it. I usually add frozen blueberries. I pour the batter onto the pan and then add blueberries evenly onto pancakes.