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.)
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).