Whole Wheat Pancakes

In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk together until well mixed.

In a separate bowl, whisk together the milk, egg, honey (or maple syrup), and vegetable oil (or melted butter) until well combined.

Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter may be slightly lumpy, and that’s okay.

Preheat a non-stick skillet or griddle over medium heat. Once hot, lightly grease with a bit of oil or butter.

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes, until browned and cooked through. Repeat with remaining batter.