Whole Wheat Pancakes

It's not like the world needs another pancake recipe, but these are very easy to make and would be worth a try if you're looking for a nice basic recipe. Whole grain pancakes are very tasty, so there's no reason to depend on that box of Bisquick any longer! This is a perfect recipe to double and freeze for easy breakfasts later, too. Simply pop the frozen pancakes into the toaster and voila!

Whole Wheat Pancakes

{makes about 18 pancakes}

2 eggs

4 tablespoons butter, melted*
{use coconut oil for DF}

2 cups whole milk
{use almond milk for DF}

1/2 teaspoon vanilla

2 cups whole wheat flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon cinnamon

Combine the wet ingredients and whisk together. *Feel free to use less butter {2 tbsp} if you'd like. And I must say, whether you have a milk intolerance or not, using coconut oil instead of butter yields a far superior tasting pancake, in my opinion. Combine the dry ingredients and whisk to combine. Add the wet ingredients and whisk until most of the lumps are gone. Pour batter by the 1/4 cup full onto a greased pan over medium heat. Cook until lightly browned, when bubbles appear on the surface, and flip. 

This is a great basic recipe, but feel free to get creative by adding in 1/2 cup of blueberries, pumpkin puree, dark chocolate chips, or apples!