White Whole Wheat Pancakes
Serves: 8-10 pancakes
Cuisinicity Tip: I like to use a batter dispenser for this recipe (shown below) not only because it makes it so much easier (and less messy) to pour the batter in equal amounts, but it's also great to keep in the fridge ready to go for the next day (not beyond that!), so I have it ready to throw on the stove on a busy school morning for Gabe!
  • 1½ cup organic whole white wheat flour
  • 1½ tsp baking powder
  • 3 cage free large eggs
  • 1 cup unsweeteened almond milk
  • 2 Tbsp canola oil
  • 1 Tbsp plain seltzer water
  1. Place flour and baking powder in a large bowl. Make a well in the center and add the eggs, almond milk and canola oil.
  2. Stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
  3. Add the seltzer and briefly stir again.
  4. Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
  5. Coat a large nonstick skillet or griddle with a little canola oil; heat over medium heat.
  6. Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
  7. Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
  8. Flip and cook until golden brown on the other side, 2 to 3 minutes more.
Recipe by Cuisinicity at https://cuisinicity.com/whole-white-wheat-pancakes/