Here is a wonderful healthy and nutritious whole wheat pancake recipe I love to make on the weekends. I usually make extra to freeze so I can simply reheat a few and have a quick breakfast during the week. I prefer to use fresh ground organic wheat flour with the whole grain (found at my local farmers market), raw unpasturized non homogenized whole milk and raw pasture raised butter (also found at my local farmers market), as these ingredients are much more nutritious than their conventional counterparts.
Mix dry ingredients in bowl. Mix wet ingredients in a separate bowl. Make a well in the dry ingredients and pour in wet ingredients. Fold dry ingredients into wet ingredients to mix. Stir until just combined, its ok if it's still lumpy. Heat frying pan over low/med heat. Pour desired amount into pan and flip when edges turn light brown and bubbles in the dough stay open after they pop. Serve with butter, honey and/or pure maple syrup. I like to combine them all together and drizzle over the top of the pancakes.
By Dr. Keri Linane, Chiropractor
Revive Chiropractic, Oakland, Ca