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Honey Whole Grain Pancakes

Pancakes with blueberries, bananas and cream beside a Nate’s organic honey pouch, blueberries and a glass of milk.
Our fluffy homemade Honey Whole Grain Pancakes are totally flip-worthy. These all-natural pancakes are easy to prepare and will be loved by everyone at your table. Whip up these delicious, no-fuss pancakes on a busy weekday morning or savor them during weekend brunch. Top with fresh berries, homemade whipped cream and, of course, a generous drizzle of Nate’s pure honey.

Yield 10 Pancakes
Prep Time 5 Minutes
Total Time 20 Minutes

  • 1 cup milk
  • 1 Tbsp vinegar
  • 1 cup whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 Tbsp butter, melted
  • 2 Tbsp Nate’s Organic 100% Pure Honey
  • 1 egg
  • Cooking spray, or oil of choice
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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.

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