Whole Wheat Pancakes

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This nutritious version of the classic tastes even better than traditional pancakes because of the delicious flavor of whole grain wheat.

Ease: average Type: breakfast, brunch Prep Time: 30 minutes Total Time: 30 minutes Yield: about a dozen 5" pancakes

Cook's notes

Agave syrup is a sweetener derived from the succulent desert plant agave. It is made up of more complex carbohydrates than most other sweeteners so it minimizes "sugar rush." You can get it at Sun Organic.

Ingredients

1 3/4 c whole wheat pastry flour
1 T baking powder
1 1/2 c milk
3 T canola or safflower oil
2 large eggs
1 T agave syrup or light colored honey

Steps

• Whisk together in a large bowl flour, and baking powder. In a separate bowl whisk Agave or honey, milk, oil, and eggs.
• Pour the wet ingredients over the dry and gently mix them together until combined. If you mix too energetically or are too rough with the batter, the pancakes may be tough.
• Spray either a stovetop griddle, my preference, or a frying pan with canola or safflower oil. Heat on medium flame but do not let the oil smoke.
• Spoon about 1/3 c of batter onto griddle or into pan. When the top of the pancake is speckled with bubbles, turn the pancake. Cook until golden. serve immediately.
• Pancakes freeze very well. Seal them in plastic bags or airtight containers. Heat them in a toaster oven to serve.

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