Now, I understand not everyone has tons of time in the morning so this part can easily be made ahead of time and kept in an airtight container (or ziploc bag) and taken out when pancakes are desired.
Add 1 1/2 Cups of whole wheat flour, 1 Tablespoon baking powder, 2 Teaspoons cinnamon, and 1/2 Teaspoon salt.
The key part of those ingredients is the cinnamon! (The whole wheat flour is super important too) Not only is cinnamon super delicious in pancakes it has a wide variety of health benefits. One of these health benefits is that is helps stabilize blood sugar which can be raised by the maple syrup. Feel free to check out more health benefits of cinnamon otherwise - back to the pancakes!
Add in 1 1/2 cups of milk, 3 Tablespoons melted butter, and 1 Egg and whisk the ingredients together. Your batter shouldn't be too runny or really thick (think Goldilocks, you have to get it just right) It should be able to pour out easy without running all over the place.
Pour the batter onto a preheated griddle or skillet. I preheat mine to 375 degrees but a good test to make sure it is hot enough is to flick some water onto it and see if it dances and immediately evaporates. This may sound weird but once you see it you'll understand what I'm talking about.
Cooking pancakes is more of an art than other types of cooking so it's hard to give exact times on when the pancakes will be cooked. The first side will take 3-5 minutes but keep an eye on it; once you see bubbles appear on the surface and the sides have a golden brown look to them they are ready to be flipped.
Your pancakes should have a beautiful golden color to them and they will need to cooked on the other side for another 1-2 minutes.
They are then ready to be stacked up, drizzled with maple syrup and devoured. I fully recommend using 100% Real Maple Syrup for several reasons.
1. As far as real food goes - lets try and get away from all the refined processed foods and that includes processed white sugars and high fructose corn syrup which I'm pretty sure all commercial syrups are.
2. If you want maple syrup use maple syrup - Nature gave us this beautiful delicious natural ingredient so why try to recreate its flavor with chemicals (I guess this is similar to number 1 but I think it's important)
3. Maple syrup is significantly more delicious than commercial syrups and if you are going to spend the little extra time making whole wheat pancakes from scratch don't you want the most delicious accessories for them?
4. Final point, and it's kind of a downer 100% Maple syrup is more expensive than commercial syrup BUT (and we're gonna turn this into an upper!) you will use less of it Partly because it has a richer flavor so you need less of it and partly because it is more expensive. Maple syrup is kind of like liquid gold to me so instead of just giving my kids the bottle of syrup and letting them go to town I regulate their syrup use much more closely which results in them using less and consuming less sugar so really it's a win all the way around :)
Whole Wheat Pancakes
Add:
1 1/2 Cups of whole wheat flour
1 Tablespoon baking powder
2 Teaspoons cinnamon
1/2 Teaspoon salt
Whisk in:
1 1/2 cups of milk
3 Tablespoons melted butter
1 Egg
Pour onto preheated skillet or griddle (375 degrees if it's electric) cook for 3-5 minutes or until bubbles appear and the sides start to look cooked and golden brown, then flip and
cook for an additional 1-2 minutes and then serve with maple syrup.
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