Light & Fluffy Whole Wheat Pancakes
- 2 cups white wheat flour (see notes)
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3 tablespoons of regular white granulated sugar or natural cane sugar
- 1/4 teaspoon of ground cinnamon (optional) 2 cups coconut milk beverage
- 2 large eggs
- 2 tablespoons butter, melted and cooled
- Butter and/or neutral tasting oil for cooking
- 2 cups coconut milk beverage
- Serving suggestions: cinnamon-maple syrup, honey, berries, my easy brown sugar skillet apples
- Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Combine the wet and dry ingredients, but don't over mix. Set the batter aside for five minutes. Add some butter and/or oil to a non-stick fry pan or griddle. Heat the pan over medium-low heat. Using a 1/3 measuring cup or a large spoon, scoop some of the batter up and put it in the pan. Don't overcrowd the pan. Cook the first side until small bubbles form on the batter and the bottoms of the pancakes are golden brown. Flip and cook until the second side is golden brown. Adjust the heat as you go. Serve with any of the above suggestions or your favorite maple syrup. Enjoy!
white wheat flour, baking soda, baking powder, salt, sugar, ground cinnamon, eggs, butter, butter, coconut milk, cinnamonmaple syrup
Taken from food52.com/recipes/24713-light-fluffy-whole-wheat-pancakes (may not work)