These pancakes are soooo yummy! Because we have a grain mill, we’ve made them with all sorts of whole grains—buckwheat, quinoa, hard red wheat, and spring white wheat. Most of the time we make them with a half and half mixture of hard red and spring white. The buckwheat are divine, too, though! If you do not have a grain mill, I would recommend the King Arthur Flour white whole wheat flour, which is a lighter whole wheat than other brands.
Here is the recipe:
2 c. whole wheat flour
2 t. baking powder
1 t. salt
2 eggs, well beaten
2 c. milk (we use whole)
2 T. vegetable oil (we prefer coconut oil)
1 T. Sugar, 1 t. Lemon Juice , 1 t. baking soda (these 3 ingredients are optional, for the ultimate pancakes)
Stir together dry ingredients. Add remaining wet ingredients, and stir until dry ingredients are moistened. The batter may be lumpy. You do not want to over-stir or the pancakes will be tough. Cook on preheated griddle until bubbles form and edges start to dry. (We use a cast iron skillet). Flip and cook until lightly browned. We serve ours with peanut butter and real maple syrup. Freeze any extras for a quick and easy breakfast or snack.