Honey Whole Grain Pancakes
Yield 10 Pancakes
Prep Time 5 Minutes
Total Time 20 Minutes
- 1 cup milk
- 1 Tbsp vinegar
- 2 Tbsp butter, melted
- 2 Tbsp Nate’s 100% Pure Honey
- 1 egg
- 1 cup whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Cooking spray, or oil of choice
In a small bowl or measuring cup, mix milk and vinegar. Let sit for 5 minutes.
Meanwhile, sift flour, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, whisk together butter, honey, and egg until fully incorporated. Add the milk/vinegar mixture, and whisk again. Pour wet ingredients into dry ingredients, and stir just until there are no dry spots. Do not overmix.
Let batter rest 5 minutes. Meanwhile, heat a large skillet or griddle over medium-low heat. After 5 minutes, spray skillet with cooking spray. Using a ¼ cup measure, scoop batter onto skillet, leaving a couple inches between each pancake. Let cook untouched for 2-3 minutes, until the edges are set and small bubbles form on the surface. Flip and cook about 2-3 minutes. Repeat with remaining batter.
Serve with your toppings of choice! To store in freezer, allow pancakes to cool completely, and freeze in an airtight container.