Red Mill Whole Grain Pancakes

In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt until well combined.

In another bowl, whisk together the milk, egg, and melted butter (or coconut oil) until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps; do not overmix.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or non-stick spray.

Pour about 1/4 cup of pancake batter onto the hot skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

Flip the pancake and cook for another 2-3 minutes until golden brown on both sides. Repeat with remaining batter.

Serve the pancakes warm with maple syrup or your favorite toppings such as fresh fruit, yogurt, or nuts.