Ingredients
Scale
- 1 cup whole wheat flour
- 2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or almond milk)
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Instructions
- Mix together the whole wheat flour, sugar, baking powder, and salt in a bowl.
- Whisk together the milk, egg, melted butter, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients, and stir until just combined (some lumps are okay).
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
These pancakes can be customized with fruits or nuts. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg