Whole Wheat Pancakes

This is our favorite pancake recipe.

3/4 c whole wheat flour
3/4 c all-pourpose flour
1/2 c nonfat dry milk
2 1/2 tsp baking powder
dash of salt

1 egg
3tbsp oil (canola or vegetable)*
1 1/4 c water (add more water if you want thinner cakes)

Mix dry ingredients. Add egg, oil, and water. Mix well. Batter will be a little lumpy.

Place 1/2 c of batter per pancake on griddle on med to med-hi heat. Flip pancake when bubbles begin to form and start to deflate. This is the key to a perfect pancake.

This recipe makes about 6 large pancakes, depending on how much water you add to the batter.

* I sub 3 tbsp of Milled Flax seed for 1 tbsp of oil

These pancakes are very filling and absolutely delicious. This batter works well for waffles too.