Fluffy Whole Wheat Pancakes
The lemon juice in the recipe makes the pancakes fluffy. This is a great weekend breakfast!
- 1 c unbleached flour
- 1c whole wheat flour
- 3 Tbs sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 2 beaten eggs
- 2 c almond milk (you can use regular milk)
- juice from 1 lemon - strained
- 4 Tbs canola oil
Sift dry ingredients together into a mixing bowl. Add remaining ingredients and stir just until blended. Pour about 1/4 cup of batter at a time onto hot, oiled griddle. Flip when batter begins to bubble and bottom is golden brown. Remove from griddle when pancake is golden brown on both sides. Makes approximately 18 to 20 pancakes. Pin It