The Best Whole Wheat Pancakes

This summer, I had a severe reaction to eggs.  It was heart breaking for me as a lover of eggs.  I ate them nearly every day during my most recent pregnancy to help keep my protein consumption up.  So this began my journey of egg-less baking and breakfast.  I can tolerate them again, but I use extreme caution as I never want to be in that much abdominal pain.  Ever. Again.

I stumbled upon this pancake recipe and as I’ve tweaked it to fit with what’s in my pantry, I have discovered that it is the most delicious whole wheat pancake recipe out there.  It is tender (not heavy) thanks to the baking soda and vinegar chemical reaction.

Dare I say that is better than Ann Romney’s recipe for pancakes in her book Romney Family Table?  (Which, if you didn’t know is the best pancake recipe I have ever found with white flour.  You’re welcome to borrow her book from me any time.  It is one of my favorite foodie reads.)

The Best Whole Wheat Pancakes

1 cup whole wheat flour

1 teaspoon sweetener (sugar, honey, whatever fits into your diet)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground flax

1 cup milk (cow milk, almond milk, coconut milk, again, whatever fits in your diet)

1 teaspoon vinegar (apple cider or any type of vinegar)

1 tablespoon fat (oil, melted butter, melted coconut oil, etc.)

Cool water

Mix together all ingredients, add cool water until it is your preferred thickness.  Cook on hot griddle with a little butter/oil as you would any pancakes.  Top with whatever you like (we like real maple syrup or homemade jam or honey or yogurt).

Whole Wheat Pancake Recipe Card Corrected