This morning I decided was a pancake sort of day. Since I have been grinding my own wheat I have learned that there is absolutely no comparison between store bought pancake mixes {especially the healthy whole grain versions} and freshly ground whole wheat pancakes! If you don’t have access to freshly ground flours, don’t worry…I am sure these will turn out just fine using whole grain flour you buy from the store.

Because I have a daughter that is allergic to dairy, I tend to make this recipe quite often dairy free {just subbing coconut or almond milk for regular milk and using olive or coconut oil in replace of the melted butter}, but today I just made ’em full of milk and melted butter! She didn’t feel left out because there was a few pancakes left from breakfast the other day in the fridge and was quite happy eating those.

I found a recipe for “Blender Wheat Pancakes” a couple of years ago on http://www.everydayfoodstorage.net. This is the recipe that I have based my pancakes on, with a couple of variations. Mainly, decreasing the salt amount in half. I also grind my wheat berries into flour first, instead of just sticking all of the ingredients in a blender. I also don’t really use any other kind of food storage {like the powdered milk and egg she uses}. I am happy with the small alterations and the finished product of fluffy, whole-grain pancakes!

One of my daughters said that she thought I shouldn’t post the pictures of the pancakes because she thought they looked burned! It made me smile a little bit, but I decided to post anyway! They aren’t burned, just a dark golden color and a little more crispy on the outside than she is used to because I cooked them on the griddle with butter as well. It just changed the appearance of the outside of the finished pancake and it looked a little different than she was used to!

Anyway, enough of my ramblings…here’s the recipe and enjoy! -Shelley

Whole Wheat Pancakes

1 1/2 c whole wheat flour {I use freshly ground whole wheat white flour – 1 c wheat berries}
3/4 t salt
2 T sugar
2 t baking powder
1 c milk {dairy/almond/coconut or whatever you want to use! I have even used water before!}
2 eggs
2 T melted butter or oil

In a mixing bowl, combine flour, salt, baking powder and sugar and mix together well.

In a separate bowl, measure out milk. Add eggs and whisk together until completely combined. Add melted butter {or oil} and stir until combined.

Pour liquid ingredients into dry ingredients and whisk together until completely incorporated.

Pour batter by about 1/3 cup per pancake onto a hot, greased griddle or skillet.

Flip when edges start to dry out and bubbles form and start popping on top of pancake.

Cook until golden on the other side. Enjoy!