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100% Whole Wheat Pancakes

August 20, 2016

After a short adjustment period, these have replaced my former favorite pancakes. The white flour ones taste a little better, but these not only taste almost as good, but I feel a lot better after eating them. I don’t get the same sugar-shock I feel after regular pancakes (it also helps if I skip the syrup :)). I like to keep a stash of these in the freezer and just pop them into the toaster for a quick breakfast or snack. They are good with whipped cream and fresh fruit, or even plain with a glass of milk in the middle of the the night.


2 c (11 oz) fresh whole-wheat flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 1/4 c buttermilk or 2 cups milk with 1/4 cup white vinegar
5 Tbsp vegetable oil, plus more for cooking
2 eggs

Whisk dry ingredients together in one bowl and wet ingredients in a separate bowl. Make a well in center of flour mixture and add wet ingredients. Whisk until smooth.
Heat 1 tsp oil in 12-inch nonstick skillet over med until shimmering. Wipe out oil with paper towel, leaving a thin film on bottom and sides of pan. Add 1/4 batter in 3 places and gently spread into 4 1/2 inch circles. Cook 2-3 min, flip, 1-2 min.
(Recipe adapted from Cook’s Illustrated July/August 2015 )

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